Maureen's lemon meringue pies

Method

• 1
  Using a food processor, process flour, butter and 1/4 cup sugar until mixture resembles fine breadcrumbs. Add egg yolk and iced water. Process until mixture just comes together. Turn pastry onto a lightly floured surface. Knead until smooth. Shape into 4 discs. Cover each in plastic wrap. Refrigerate for 20 minutes.
• 2
  Preheat oven to 200°C/180°C fan-forced. Grease 4 x 7.5cm (base) pie tins. Roll out 1 disc of pastry between 2 sheets of baking paper until 5mm thick (about a 15cm-round circle). Line 1 prepared tin with pastry. Trim edge. Repeat with remaining pastry and prepared tins. Refrigerate for 20 minutes.
• 3
  Line pastry cases with baking paper. Fill with ceramic pie weights or uncooked rice. Place on a baking tray. Bake for 6 to 8 minutes. Remove baking paper and weights or rice. Bake for a further 5 to 6 minutes or until golden. Cool pastry cases. Reduce oven temperature to 160°C/140°C fan-forced.
• 4
  Meanwhile, make Lemon filling: Whisk eggs, cream, sugar, lemon rind and lemon juice together until combined. Pour filling into pastry cases. Bake for 15 minutes or until just set. Cool for 15 minutes. Increase oven temperature to 220°C/200°C fan-forced.
• 5
  Using an electric mixer, beat egg whites until stiff peaks form. Gradually add remaining sugar, one tablespoon at a time, beating constantly until sugar dissolves and mixture is thick and glossy. Spoon mixture over filling. Bake for 4 to 5 minutes or until meringue is just golden. Carefully remove from tins. Serve.