- 1 short crust pastry case
- 4 lemon curd
- 1 water
- 200 g caster sugar
- 2 egg whites
To make this classic lemon meringue pie, start with a good quality short crust pastry case. This can be either home made or shop bought, but it should be pre-cooked.
Next place the sugar and water in a pan and cook gently for about 5 minutes. All the sugar should be dissolved, but it should not have gone brown.
Separate the eggs, and whisk the whites with either an electric or a hand whisk until they are stiff.
Once the egg whites are stiff, set the whisk to it's slowest setting, or gently whisk by hand, and a pour the syrup in very slowly. The consistency of the mixture should end up glossy and stiff.
Finally you need to spoon some lemon curd into the pastry case, top it with plenty of the meringue mixture, and toast the top with either a kitchen blow-torch or a very hot grill.