Shortcake ingredients:
115g butter
115g Chelsea White Sugar
1 egg
1 ½ cups plain flour
1 tsp baking powder

Kiwifruit filling:
1 kg kiwifruit
2 Tbsp lemon juice

Meringue topping:
3 large egg whites
1/3 cup Chelsea Caster Sugar

Preheat oven to 180°C. Grease a 25cm loose bottom tart pan.
Shortcake: Cream butter and Chelsea White Sugar. Add egg then sifted flour and baking powder. Press into greased pie dish.
Filling: Peel and cut into slices, two of the kiwifruit and set aside. Cut the remainder in half and scoop out the flesh. Pulse in a food processor in short bursts until it is roughly blended.
Place blended kiwifruit into a pot and bring to the boil, cook for 10 mins or until thickened, adding the lemon juice near the end of cooking time.
Place the kiwifruit slices over pie base then pour the cooked kiwifruit mixture over the top.
Place pie into preheated oven and bake for 20 mins. Ten minutes prior to the end of cooking prepare the meringue mixture.
Meringue: Beat egg whites until stiff peaks form and then gradually add in the Chelsea Caster Sugar while continuing to beat on a high speed until the mixture is thick and glossy.
Remove pie from the oven and spread meringue evenly across the top, bake for a further 15-20 mins until golden brown.

Adapted from the personal cookbook of Lesley Thomson.