Australian Table
Ingredients
Method
1.Preheat oven to 200°C
2.Ease pastry into a 23cm pie plate (or flan pan with a removable base) and trim edges. Fill with scrunched foil. Blind bake for 10 minutes. Remove foil and bake another 5 minutes, until golden.
3.In a saucepan, combine water, juice, sugar and flours. Bring to the boil, stirring, until mixture thickens. Simmer 3 minutes.
4.Beat in yolks, butter, and rind, then cool slightly. Pour into prepared pastry case. Chill until firm.
5.Make meringue by beating egg whites in a clean, dry bowl with an electric mixer until soft peaks form. Gradually beat in caster sugar, 1 tablespoon at a time, until sugar dissolves and foam is firm, thick and glossy. Beat in vinegar.
6.Pipe or spoon meringue onto chilled filling making peaks as you go. Bake for 5-10 minutes, until lightly browned.
Traditional blind-baking involves lining pie case with baking paper, filling with rice or dried beans and continuing as directed above.
Note
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