LEMON LATTICE MERINGUE PIE

Preparation Method :

• Combine the flour, vegetable shortening and salt in a large mixing bowl.
• Blend the butter and shortening with 2 grams of butter into the flour mixture until it has the consistency of damp sand.
• Beat the egg with the vinegar and water. Slowly pour the egg mixture over the flour stirring until the mixture is moist and able to hold the form of a ball.
• Divide the dough into two equal portions and wrap each one in plastic wrap.
• Roll each portion of dough to form a flat disc that fills the corners of the plastic wrap.
• Chill in the refrigerator at least for 20 - 30 minutes. Make sure not chill for a long time.
• Unwrap one disc and place on a lightly floured surface. Roll the dough from the centre of the disc to the edge, until the crust is 1 inch wider than the pie dish.
• Preheat the oven to 200°C / 400°F / Gas mark 6. Roll out the pastry dough and line a 9 inch pie dish.
• Prick the surface with a fork and prebake for 10-12 minutes. Cool on a wire rack.
• Lower the temperature to 180°C / 350°F / Gas mark 4.
• Combine the granulated sugar, cornflour and salt in a bowl over a pan of simmering water. Over low heat, slowly whisk in the warm water.
• Add the lemon juice and zest, egg yolks and butter. Cook, whisking constantly, until the mixture comes to the boil and thickens.
• The lemon curd should mound when dropped from a spoon. Remove from the heat.
• Press a sheet of parchment paper onto the surface to prevent a skin from forming, and cool thoroughly.
• Whisk the egg whites, cream of tartar and vanilla. When the egg whites become foamy, begin adding the caster sugar a tablespoon at a time until it stand stiff.
• Pour the cooled lemon curd into the cooled piecrust.
• Pipe the meringue over the lemon curd filling with a lattice motif and bake for 10-12 minutes or until the meringue peaks turn golden brown. Transfer to a wire rack and cool before serving.