Santa Claus Lemon Meringue Pie

Crust
112.5g of plain flour
62.5g of Caster sugar
62.5g of unsalted butter
1/2 teaspoon of vanilla extract
1/2 teaspoon of baking powder

1. Using an electric mixer, mix together the flour, sugar, butter, vanilla extract and baking powder until it forms a dough. 
2. Press the dough into a lined spring-foam baking tray. Rest it in the fridge for 30 minutes.
3. Bake for 15 minutes in a preheated oven at 225˚C and let it cool

Lemon Filling
375ml Water
225g Caster Sugar
30g Corn starch
1/4 Tablespoon of Salt
Zest of 2 Lemons
Juice of 2 Lemons
2 Tablespoon of unsalted butter
4 Egg Yolks

1. In a medium sauce pan over medium heat, combine the water, castor sugar, corn starch, salt, lemon zest and lemon juice. Bring it to a gentle boil while mixing it continuously to prevent lumps.
2. Add the butter and whisk until it melts, add half a cup of the hot sugar mixture to the egg yolks and whisk t get them up to temperature. Add the egg yolk mixture to the pot with the remaining sugar mixture and cook for about 1 more minute constantly whisking. Turn off the heat and set aside.
3. Once cooled, fill it in the cooled crust.

Meringue
2 egg whites
3 Tablespoon of Castor Sugar

1. Beat the egg whites until frothy and add the sugar little by little

2. Beat until stiff peaks form and transfer to a piping bag

3. Pipe the meringue on to the pie, making sure to form little peaks on top

4. Bake in a preheated oven at 175˚C for 10 - 15 minutes until the peaks are golden brown. 

5. Let it cool for 3 hours before slicing. You can use chocolate chips for Santa's eyes and any red topping for his hat

Santa's hat and eyes
Raspberry Candies from Choc Spot
2 Large Chocolate chips