Easy Lemon Meringue Pie

Lemon Meringue Pie is such a yummy winter dessert! And this one is really easy and doesn't use too many ingredients.

 3 Lemons, rind grated and juiced
 2 Hot Water
 ½ tsp Mrs Rogers Cardamom Seeds
 ½ tsp Lemon Essence (if needed)
 2 drops Yellow Food Colouring (optional)
 2 Egg Yolks
 ¼ cup Sugar
 ¼ cup Cornflour
 1 sheet Sweet Shortcrust Pastry (store bought or homemade)
 2 Egg Whites
 6 tbsp Sugar

1

Preheat oven to 200C. In a small pot add the lemon juice, lemon rind, hot water and cardamom seeds. Bring to the boil and reduce. Let steep for 5 minutes. Sieve to remove the bits.

2

Prepare the pastry base in an ovenproof greased dish using the shortcrust pastry.

3

Add to the lemon juice mix the 1/4 cup sugar and whisk in the egg yolks. Bring back to the boil and keep stirring. Taste. Add citric acid, lemon essence and food colouring, if needed. Add 1/4 cup of cornflour and mix. Stir until mud pools form.

4

Pour the lemon mix into the pastry base and place on the bottom shelf in the oven. Cook for 15 minutes

5

Whisk the egg whites until stiff. Add 2 tablespoons of sugar at a time and whisk until the meringue forms. Remove the pie from the oven when the 15 minutes has finished. Reduce the oven temperature to 180C. Place the meringue on top of the lemon pie, making sure to have a few flicks as this will give you a pretty looking pie. Return to the oven in the middle until the meringue top has browned. Serve either hot or cold.