Lemon Meringue Pie - 8 servings
- 1 x 8in sweet pastry case, cooked (see sweet pastry case)
- 1 lemon
- 280ml / ½ pt water
- 50g caster sugar
- 25g cornflour
- 2 eggs, separated
- 25g unsalted butter
- 100g caster sugar
Need some advice on ingredients see -
The wheat, gluten and lactose free store cupboard
Grate the zest and squeeze the juice of the lemon. Place into a large saucepan with the water and caster sugar. Bring to the boil.
Blend the cornflour in a cup with a little of the water.
Whisk the cornflour into the liquid and stir back to the boil until the mixture thickens.
Take off the heat and stir in the unsalted butter.
Separate the eggs and stir the yolks into the lemon mixture while it is still hot.
Strain the lemon curd into the cooked pastry case.
Place the egg whites into a mixing bowl and whisk until stiff (it is whisked enough when you can turn the bowl upside down and the egg white doesn’t move).
Whisk in 1/3 of the caster sugar until the meringue comes back to peak.
Add another 1/3 of the sugar and do the same.
Fold in the last 1/3 of sugar and either pipe or spread the meringue over the top of the lemon curd.
Place in an oven preheated to 220°c / 425°f / gas mark 7 and bake for 10 minutes until the meringue is golden brown.
Serve hot or cold with cream.
how to make this recipe dairy free...
Make the pastry case using dairy free margarine.
Whisk dairy free margarine into the lemon curd in place of butter.