Lemon Meringue Pie Recipe

1. Make the lemon curd filling by grating the zest of two Lemons into a saucepan. Then pour in the Corn Flour.
2. Then Squeeze the juice from all the Lemons into the saucepan.
3. Place over a low heat on the stove and mix until smooth. Then pour in 300ml of cold Water.
4. Meanwhile, take the Eggs and separate the Yolks from the Whites (saving the Whites for later). Place the Yolks in a mixing bowl.
5. Add 70g of Caster Sugar then thoroughly mix the ingredients until light. Then add to the saucepan of Lemon juice and Corn Flour.
6. Add the Butter and continue stirring the mixture over a low heat until nice and thick (like a Lemon Curd). Then set aside.
7. Line an ovenproof dish with Shortcrust Pastry and blind bake for 15 minutes on 170c.
8. Meanwhile, prepare the Meringue until stiff peaks are formed. Whisk the 4 Egg Whites whilst gradually mixing in 200g of Caster Sugar. Add 2 tsp of Corn Flour half way through.
9. When the Pastry has finished blind baking, remove from the oven, stir the Lemon Curd and pour into the Pastry Case.
10. Cover the Lemon Curd with the Meringue, using a spatula or piping bag.
11. Bake on 170c for 20 minutes. When the Meringue peaks have started to brown, remove from the oven and leave to chill and set. Then it's ready to serve.

For another zingy lemon flavoured dessert, try my Lemon Cupcakes recipe that ooze with lemon curd.