Make Lemon Curd (2 Lemons is more than enough here…)
Make your Pastry Case (this takes 5 minutes, then half an hour in the fridge, then 20 minutes blind baking….)
Make your Meringue…. by whisking together the 3 Free Range Egg Whites until they are at soft peak stage… Add a squeeze of Lemon Juice and the 100g Sugar. Whisk again until stiff
Assemble the Lemon Meringue Pie by spooning Lemon Curd into the base (around 5 or 6 tablespoons will be good) making sure that it is evenly spread
Gently spoon the whisked Egg Whites on top, carefully sealing all the Lemon Curd inside the topping
Bake for 15 – 20 minutes at 170˚c but keep an eye on it to ensure it doesn’t burn
Is best served cooled and refrigerated, but is still delicious warm if you just can’t wait….