Lemon (or Lime) Meringue Pie

Crust

 * 250 g flour
 * 1 tsp baking powder
 * 60 – 80 g sugar ( ¼ cup)
 * 1 tsp vanilla
 * skin of one lemon - grated (or a little lemon extract)
 * salt - a pinch
 * 1 egg
 * 80 – 100 g butter

Pie

 * 3 tbsp custard powder and 1 tbsp cornstarch
 * ½ pint of water (2 cups)
 * 2 oz margarine (2 tbsp)
 * 3 – 4 oz sugar (½ cup)
 * 2 egg yolks
 * 2 lemons or large limes, squeezed for juice

Meringue

 * 2 egg whites
 * 2 oz sugar
 * a little vanilla extract or lime juice to get rid of the "fresh" taste

Directions

 * 1) Mix all ingredients, line a spring-form or pie pan and bake for 10 minutes, take out of oven, then increase oven temperature to 275°F.
 * 2) Prepare pie crust, prepare filling:.
 * 3) Blend cornstarch and custard powder with cold water and put in a sauce pan.
 * 4) Cook gently until thickened, take off fire and add margarine, sugar, egg yolks and finely grated rinds.
 * 5) Add lemon (or lime) juice and pour into prepared pie crust.
 * 6) Whisk egg whites stiffly with a little vanilla extract or lemon juice and fold in nearly all the sugar.
 * 7) Pile on top of the lemon filling, make peaks with back of tablespoon and sprinkle with remaining sugar.
 * 8) Bake at 275°F.
 * 9) When meringue feels firm to the touch, take out of oven (about 30 minutes or more).