Lemon Pavlova Pie

Method

• Step 1
  Preheat oven to 180C. Grease and dust a pie tin with flour and set aside.
• Step 2
  Base: Combine self-raising flour, 2tbs sugar and 125g butter in a food processor and blitz until the mixture resembles a crumble.
• Step 3
  Add one egg and water to the food processor and blitz until your pastry forms into a ball.
• Step 4
  Remove your pastry from the food processor, press into a ball, wrap in plastic wrap and place in the fridge for 30 minutes.
• Step 5
  Filling: Meanwhile, separate 6 eggs. Set your egg whites in the fridge and place the yolks into a medium saucepan. Add the zest and juice of 3 lemons, 1/2 cup of cornflour, 1/2 cup sugar and 1 cup of water to the saucepan, and whisk until smooth. Set aside.

  

• Step 6
  Retrieve your pastry from the fridge, lightly flour your bench, and using a rolling pin, roll your pastry out thin, to around 2mm-3mm thick.
• Step 7
  Carefully drape your pastry over your pie tin, press it into the base and using a sharp knife, cut off any excess pastry overhanging the tin. Pierce the pastry in the base of the tin with a fork 10-12 times.
• Step 8
  Cover with baking paper, fill your pie tin with pie weights and place in the oven to bake for 15 minutes.
• Step 9
  Remove your crust from the oven, remove pie weights and set aside.
• Step 10
  Drop oven temperature down to 170C.
• Step 11
  Place the medium saucepan with your filling mixture over a medium heat and whisk until thickened. Set aside to cool for a few minutes, then pour into your pie base and return to the oven for 15 minutes. Set aside to cool.
• Step 12
  Reduce oven to 120C.
• Step 13
  Line a baking tray with baking paper and sift a generous layer of cornflour on top.
• Step 14
  Meringue: Place 6 eggs whites into a large mixing bowl and using electric beaters, beat on a high speed. Gradually add in 1 1/2 cups of sugar, a tablespoon at a time, and 2tsp cornflour. Continue to beat on high until mixture is smooth, glossy and holds semi-stiff peaks.
• Step 15
  Scrape meringue mixture out onto your pre-prepared baking tray, allow it to natural form a circular shape by pouring the mixture into a central position and letting it spread outwards.
• Step 16
  Place meringue in the oven to bake for 1 1/2 hours.
• Step 17
  Remove meringue from oven and allow to cool slightly.
• Step 18
  Gently crack open your pavlova and separate the crunchy crust from the gooey middle.
• Step 19
  Scrape the gooey middle onto the top of your lemon tart and arrange the pieces of crust on top.