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Marvelous merry meringues from the kitchens of  doggeh

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i will be starting from scratch, so if your'e gonna use a pre made base, jump straight to the filling. also note, the tin size i use is 10"

-Short Pastry base:
- castor sugar: 75g
- butter: 130g
- egg: 20g
- flour : 188g

1. cut the butter into cubes and bring up to room temp.
2. place the butter and castor sugar into a mixer and cream the 2 ingredients
3. add the egg. emulsify into the mixture
4. add the flour and blend into a paste
5. put the mixture in the fridge and let it rest for 15 minutes
6. after 15 minutes, take the mixture out of the fridge and remix it to soften it
7. ball up the mixture then roll it out to 3mm
8. using a cutter or the tin as a guide, cut out a 10" circle for the base
9. lightly dock the base, but not around the edges (poke holes, but not all the way through)
10. place the base ito the tin, making sure its pressed into the edges
11. then put the base back into the firdge for another 15 minutes
12. bake in the oven at 180 degrees for 40 minutes, keep an eye on it. when its a nice golden brown and the pastry is dry, its ready.

Lemon filling:
- water: 280g
- sugar: 140g
- butter: 70g
- lemon juice: 50g
- lemon zest: 7g
- additional water: 70g
- cornflour: 56g
- egg yolk: 18g
- citric acid: 4g

1. place the water, lemon juice/zest, and butter into a saucpan and boil
2. mix the additional water and cornflour and add to the boiling mixture. take it off the heat when it reboils. mix constantly
3. add the egg yolk and mix
4. add the citric acid
5. pour into the pie base

swiss meringue
- egg white: 225g
- castor sugar: 490g
- pinch of cream of tartar

1. place the egg white and sugar together into a bowl, then warm to 50 degrees over a saucepan with boiling water
2. whisk the mixture until it is firm, adding the cream of tartar will assist in this

now there's 2 ways we can finish this. you can either just slather the meringue on top of the pie, or you can add a layer of meringue to the pie to smooth it out then pipe a design on top. ive done it both ways and the only difference is in appearance.

which ever way you decide, when its done, set the oven to 210 degrees and "flash" (heat quickly) the meringue till it browns slightly to finish it off.
it helps if you are doing this in one go to leave the oven on after finishing the base.

enjoy.

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Allergy warning – recipe contains dairy products