Lemon Meringue Pie

Pastry	Lemon Curd	Meringue
165 g German #405 flour 1/3 tsp Salt 100 g Butter or margarine 2 tbsp Iced water	140 g Caster sugar 30 g Cornstarch Pinch of salt 1 tbsp Lemon zest, finely grated 120 ml Freshly squeezed lemon juice (3 or 4 lemons) 240 ml Water 3 Egg yolks 45 g Butter or margarine	3 Egg whites 1/8 tsp Salt 1/3 tsp Lemon juice 100 g Caster sugar 1/2 tsp Vanilla extract

Sift the flour and salt into a bowl. Rub the soja margarine into the flour with fingers until the mixture is crumb-like. Sprinkle water over the mixture. with a fork, toss gently to moisten it. Press the dough into a ball. Wrap the ball of dough with cling film and chill it for 1 hour.
Preheat the oven to 425F/220C. Roll out the pastry dough and line an 8 or 9 -inch tin (round or heart-shaped). Prick the bottom and sides of the pastry case all over with a fork. Bake until lightly browned, 15 minutes. Let cool in the form on a rack. Reduce oven temperature to 180C/350F.
Combine 140 grams sugar, cornstarch, salt and lemon zest in a saucepan. Stir in the lemon juice and water until smoothly mixed. Bring to the boil over medium heat, stirring constantly. Simmer until thickened. Blend in egg yolks and cook over low heat for a further 2 minutes, stirring constantly. Remove from the heat. Add butter and mix well.
Spread the filling in the pastry case and level the surface. Meanwhile beat the egg whites, salt and lemon juice until soft peaks form. Beat in the vanilla extract and sugar, one tablespoon at a time, until still peaks form. Spread the meringue evenly over the lemon filling. With the back of a soup spoon, make decorative peaks in the meringue. Bake for 10-15 minutes until the meringue is just set and lightly golden brown on the surface. Leave to cool on a wire rack.