Lemon Meringue Pie

Ingredients:
    For Crust:

Unsalted Butter  - 125 g
Icing Sugar  - 1/3 cup
Flour  - 1 1/2 cup
Water  - if required

   For Lemon Curd Filling:

Egg Yolks  - 4
Butter  - 2 tblspn
Sugar  - 1/2 cup
CornFlour  - 6 tblspn
Lemons  - 8
Water  - 300 ml


   For Topping:

Egg Whites  - 4
Icing Sugar  - 1/2 cup


Method:

1. For the crust mix all the ingredients together and knead well. Now roll it by keeping the dough between 2 butter papers sprinkled with flour, till medium width is obtained.
2. place it in a pie dish by removing both the butter papers one by one. Press it firmly in the dish and remove the extra edges.
3. Blind Bake* it in a preheated oven at 180 degrees Celsius for 10 minutes. Take and remove the blind baking material and poke the base withe a fork and again put it in the oven for 10 minutes till finally done.

4. For filling, add water and 8 lemon's juice and rind in a saucepan. Add cornflour and whisk well on low flame.
5. Take of flame and add egg yolks, sugar and butter. mix and again put on flame and keep on whisking continuously till it thickens. let it cool.

6. For topping, beat the egg whites till fluffy, then gradually add icing sugar. Beat till its stiff and firm.

7. Now take the crust still placed in the pie dish, add the lemon curd filling evenly. Then add the snow topping carefully without mixing it with the filling. Cover the pie completely and then with a fork slightly touch the topping and raise to create mountains/peaks. Bake it at 220 degrees Celsius for 5 - 7 minutes only. Keep watching also, till the topping changes color to light golden. Ready!!