PIE CRUST:

• 2 1/4 cups white pastry flour
• 1 cup butter
• 1 teaspoon salt
• 1 tablespoon sugar
• 1/3 cup chilled water

LEMON FILLING:

• 1 1/4 cup caster sugar
• 1/2 cup corn flour
• 1/4 teaspoon gelatin
• 1/4 teaspoon salt
• 1 1/4 cup Original Almond Breeze almond milk
• 1 cup water
• 3/4 cup lemon juice
• 1 1/2 tablespoons lemon zest

MERINGUE

• 4 egg whites
• 1 cup caster sugar

1. Preheat oven to 160 degrees Celsius and prepare a pie tin

PIE CRUST

1. Cut butter into cubes and refrigerate for one hour
2. In a separate bowl, combine flour, salt and sugar. Whisk
3. Cut in butter to the dry ingredients with a fork. Make sure your tools are cool to do this
4. Add chilled water and knead the dough slightly with a fork to mix in water
5. On a clean, floured surface, lay out dough and roll into a ball. Wrap and refrigerate for 45 minutes
6. Take dough out of fridge and flatten with a rolling pin
7. Place into a prepared pie tin and bake, covered with rice or baking beans, for 15 minutes. Remove beans and cook for a  further 10 minutes, until golden

LEMON FILLING:

1. Add all ingredients to a saucepan and bring to boil
2. Whisky for 4-5 minutes, until mixture is ‘pudding like’ and cannot be stirred any longer
3. Pour into the pie tin, over the crust, and refrigerate for 1.5 hours

MERINGUE:

1. Beat the egg whites in a clean, dry bowl until soft peaks form. Gradually add sugar, 1 tablespoon at a time until the mixture is thick and glossy
2. Spread mixture over the lemon filling and place in oven to bake for 10 minutes