Lemon Meringue Pie

Ingredients for the base:
Plain flour - 200g
Butter - 100g
Sugar - 1 soup spoon
Vinegar - 1 soup spoon (not too full)
Eggs yolks - 1


Ingredients for the cream/filling:
Egg yolks - 2
Sugar - half a cup
Very thin flour - 1 soup spoon (or just do it with the plain flour)
Water - half a cup
Milk - 0.2 litres
Lemon - 1 big or 2 smaller ones


Ingredients for the meringue:
Egg whites - 3
Sugar - 90g

Base: Quickly mix all the ingredients from the base with your finger tips. Make a ball and let it rest for about 30 min. [If you wish to use a bit less butter, you might need to add another yolk.] After that time, cover a pie container with the dough. Pierce it with a fork several times and place it in a medium hot oven (c. 180C) for about 20 to 25 minutes.


Filling: You can prepare the filling while you are waiting for the base to rest. Mix the yolks, sugar, lemon juice and grated peel, milk and the flour mixed with the water in a pot ready for the hob. Turn the hob on and let it simmer until it thickens. Once it's ready, pour into the already pre-baked base.

Meringue: Whip the whites until very smooth and then add the sugar. Place it over the filling in the pie container. Spread some sugar on top and place everything in the oven for another 10 minutes.


Best served chilled.


Note: You might want to use baking beans in the oven: they help to distribute heat more evenly and keep the base flat.