LEMON MERINGUE PIE

22cm pie tin

For the filling:

2 tbsp cornflour

100g white sugar

Zest of 2 lemons

125ml lemon juice

Juice of 1 orange and water to make up 200ml

85g butter, cut up

3 egg yolks

1 whole egg

For the meringue:

4 egg whites

200g white sugar

2 level tsp cornflour

Method:

Set the oven to 180℃

Make the filling by mixing the cornflour, white sugar, zest, lemon juice and orange juice and water mixture.

Cook over a medium heat, stirring well until thickened and smooth.

Once the mix bubbles, remove from heat and beat in butter.

Stir in eggs and return to heat.

When the mixture is thick, to a curd like texture, remove from heat.

While the curd cools down, start preparing the meringue by whisking the egg whites until they form soft peaks.

Slowly add half of the sugar, while continuing to whisk.

Whisk in the cornflour.

Whisk in the sugar.

To assemble the pie, add the curd to the base.

Add meringue from the outside of the pie, moving inwards.

Using the back of a spoon add soft peaks to the meringue by gently placing the spoon on the surface and lifting up.

Bake for 20 minutes, the meringue should have just begun to brown.

Let sit for 60 minutes before serving.

SIDEBAR:

If you want to try making your own pie pastry, give it a go with this recipe.

Ingredients

1 1/2 cups plain flour

2 tbsp pure icing sugar

125g salted butter, chilled and coarsely chopped

2 1/2 tbsp iced water

Method