Lemon meringue pie

Lemon meringue pie is one of those showstopping bakes that looks far more impressive than the effort it takes to make. With a crisp buttery pastry case, a sharp and silky lemon filling and a cloud of golden meringue on top, this is a true classic that never fails to impress.

Time to prep : 30 minutes

Time to bake : 20 minutes

Serves : 8

Ingredients

1 x sweet shortcrust pastry case*

Lemon filling

150ml fresh lemon juice (about 4 lemons)

220g caster sugar

3 eggs

2 egg yolks

150g butter, chilled

Zest from 1 lemon, optional

Meringue topping

4 egg whites

200g caster sugar

2 tsp cornflour

Method

1. Have your pre-baked sweet shortcrust pastry case (homemade or shop bought) ready in its tin and set to one side.

2. Preheat a fan oven to 160ºC.

Lemon Filling

1. Juice the lemons and set the juice to one side, don't worry if any lemon chunks or flesh get mixed in there, we'll be sieving the mixture later to get a smooth consistency.

2. In a large mixing bowl, add the sugar, whole eggs and egg yolks and whisk together using a balloon whisk until combined. Pour this into a large saucepan and put on a medium heat, stirring frequently for 1 - 2 minutes until the sugar has dissolved.

3. Reduce the heat to low and add in the chilled butter. Continue to cook over a low heat for 6 - 7 minutes until the lemon curd has thickened in consistency and coats the back of a spoon.

4. Place a fine mesh sieve over a large mixing bowl and whilst the lemon curd is still warm, pour it into the sieve and use the back of a tablespoon to help push the curd through. You should be left with a creamy and smooth consistency. Add in the lemon zest, if using, and stir to mix through. Pour immediately into your pastry case.

Meringue topping

1. Put the egg whites in a large clean bowl and whisk to soft peaks. Add 100g of the caster sugar a spoonful at a time, whisking between each addition. Whisk in the cornflour, then add the remaining 100g of sugar in the same way until the meringue is smooth, thick and glossy.

2. Spoon or pipe the meringue over the warm lemon curd, spreading it right to the edges of the pastry to seal it completely.

3. Bake in the oven for 15 - 20 minutes until the meringue is set and lightly golden on top. Allow to cool before slicing and serving.

Nutritional information:

(per slice)

515 cals

24g fat, 74g carbs, 8g protein

Good to know:

• You can make the pastry case and lemon curd ahead of time, both can be stored in the fridge or freezer until you're ready to use them.

• Top the meringue onto the lemon filling as soon as possible, and whilst the lemon filling is still warm, this helps to 'glue' the layers together.

• Best enjoyed the very same day, you can store any extra slices in the fridge for up to 3 days in an airtight container.