Lemon Meringue Pie

For Preparing the Pie Crust: In a large mixing bowl, combine the flour and salt.

Add in the margarine and butter, with a forks mix together until the mixture resembles bread crumbs. Add ice water to form a dough. Cover it with a cling film and refrigerate over night.

Remove the dough from the fridge and on a lightly floured surface, roll out the dough to fit in the pie pan, pressing gently to fit, trim the edges and gently prick the crust with a fork, here and there.

Bake at 180 degree centigrade for 12 to 15 minutes or until the crust is set. Cool on a wire rack before filling.

To Make the Filling: Combine the sugar, cornstarch, milk, water, salt in a large, saucepan, whisk to combine and bring to a simmer over medium heat, keep whisking for 5 minutes.

Add in the egg yolks, 2 at a time. Add the lemon juice, zest and lemon liqueur. Add the butter and whisking constantly. Remove from the heat and pour into the prepared pie crust.

To Make the Meringue: Beat the egg whites and a pinch of salt in a large bowl with an electric mixer until soft peaks form. Add in the powdered sugar and beat until glossy and stiff peaks form. Do not over beat.

Spread the meringue evenly over the pie filling using a rubber spatula. Bake in an preheated oven until set and golden brown this takes about 14 to 16 minutes.

Transfer the pie to a wire rack to cool completely before serving.