For the Pastry
½ Cup Butter
1 Cup Flour
2 Tbsp water
For the Lemon filling
5 Lemons
2 cups water
½ Cup Corn flour
3 Eggs
½ cup honey
For meringue
4 Egg Whites
½ Cup honey
2 tbsp water
Method
Put butter and flour into a large bowl and rub together until they look like an even breadcrumb then add water a few drops at a time until the pastry forms a ball. Wrap and place in the fridge for at least half an hour to rest.
Preheat the oven to 180c On a floured surface roll out the pastry to around 2mm thick lay it over the pie tin and tuck in neatly. Then trim up the excess pastry. Line with baking paper and fill with rice/beans/baking beans. Bake for 20-30 minutes.
Combine water, lemon juice and cornflour in a pan over heat whisk for a few minutes until it thickens. Beat together the eggs, lemon zest and honey. Gradually add the hot lemon mix to the egg mix beating constantly. Return it back to the pan over a low heat mixing constantly for another couple on minutes.
Beat the egg whites to stiff peaks (this is much easier with an electric mixer). Boil the honey and water for about 5 minutes until it is thick and dark. Very gradually add the hot honey to the beating all the time.
Pour the lemon mix into the pastry case and level it. Spoon the meringue mix over the top and swirl it to a peak. Pop the whole thing in the oven for 10 – 15 minutes until it's brown on top.
Cool for about an hour then refrigerate for at least 3 hours before serving.
½ Cup Butter
1 Cup Flour
2 Tbsp water
For the Lemon filling
5 Lemons
2 cups water
½ Cup Corn flour
3 Eggs
½ cup honey
For meringue
4 Egg Whites
½ Cup honey
2 tbsp water
Method
Put butter and flour into a large bowl and rub together until they look like an even breadcrumb then add water a few drops at a time until the pastry forms a ball. Wrap and place in the fridge for at least half an hour to rest.
Preheat the oven to 180c On a floured surface roll out the pastry to around 2mm thick lay it over the pie tin and tuck in neatly. Then trim up the excess pastry. Line with baking paper and fill with rice/beans/baking beans. Bake for 20-30 minutes.
Combine water, lemon juice and cornflour in a pan over heat whisk for a few minutes until it thickens. Beat together the eggs, lemon zest and honey. Gradually add the hot lemon mix to the egg mix beating constantly. Return it back to the pan over a low heat mixing constantly for another couple on minutes.
Beat the egg whites to stiff peaks (this is much easier with an electric mixer). Boil the honey and water for about 5 minutes until it is thick and dark. Very gradually add the hot honey to the beating all the time.
Pour the lemon mix into the pastry case and level it. Spoon the meringue mix over the top and swirl it to a peak. Pop the whole thing in the oven for 10 – 15 minutes until it's brown on top.
Cool for about an hour then refrigerate for at least 3 hours before serving.