Toffee Meringue Pie

I never considered another variety of lemon meringue pie before I found this recipe. Imagining it in my head it just seemed bizarre, but once making this recipe I was converted. I've made it twice and it has been a hit with my family and friends. It is great for someone with a sweet tooth, but by drizzling with dark chocolate it can really take the edge off the sweetness. I made this for my friends' 18th birthday and we proceeded to eat it with spoons out of the case (not our best moment to be truthful but it was AMAZING).


Serves 8-10
Ingredients
For the Pastry
400g plain flour
200g cold butter
1 egg white
For the Filling
85g butter
175g light muscovado sugar
300ml milk
3 tbsp cornflour
4 egg yolks
For the meringue
4 egg whites
200g caster sugar
Method
1) Put the flour and butter into a bowl. Rub the butter into the flour using the fingertips, until it resembles fine breadcrumbs. Add 4-6 tbsp of cold water until a dough forms. Knead into a ball, wrap in cling film, then put in the fridge for 30 minutes.
2) Preheat over to 200 (180 fan) degrees C
3) Roll out the pastry until it is large enough to line a 25cm tart tin with a slight overhang. Line the tin then bake blind, using baking parchment and baking beans, for 15 minutes.
4) Remove from the oven. Remove the baking parchment and baking means then brush the pastry with the egg white. Return to the oven for 10 minutes.
5) Remove from the oven, trim the pastry and turn the oven down to 150 (130 fan) degrees C.
6) For the filling; melt the butter in a pan and stir in the sugar until dissolved. 
7) In a bowl, add a little milk to the cornflour to make a smooth paste. Pour this into the butter and sugar mix..Whisk the egg yolks and milk together. Add to the mixture, bring to the boil and simmer for 2-3 minutes, until thick. Remove from the heat, but leave in the pan (it must be hot when added to the pastry case).
8) For the meringue; whisk the egg white until stiff. Add half the sugar and whisk until stiff and shiny. Add the remaining sugar a little at a time, whisk until stiff again.
9) Spoon the hot filling into the pastry case. Spoon the meringue over this.
10) Bake for 35 minutes, until the meringue is golden and crisping up.
11) Remove from the oven and serve cold.
12) Finally ... ENJOY