Lemon meringue pie
- Roll out pastry to 3mm thick and use to line a 24cm deep-sided tart tin. Prick the base with a fork and then chill for at least 30 minutes.
- Heat the oven to 200C. Line pastry case with baking paper or foil and fill with baking beans to blind bake for 15 minutes, then remove paper and beans and return pastry case to the oven for a further five minutes to dry out. Remove to cool.
- Place the egg yolks, water, lemon juice and zest, sugar, butter and cornflour into a saucepan. Cook over a gentle heat for 5 to 10 minutes, stirring continuously until mixture thickens like custard. Remove to cool.
- Spread lemon custard mixture into cooked pastry case. Place egg whites in a bowl and, with an electric mixer, beat until stiff. Slowly add caster sugar a little at a time, beating well until thick meringue is formed.
- Spread meringue over custard to cover completely. Bake for 10 to 15 minutes, just until tips of meringue are lightly browned. Dust with icing sugar and slice to serve. Lemon meringue pie can be served hot, warm or cold. Serve with whipped cream or yoghurt, if desired.
Tip: Always roll pastry away from you, using even strokes and without pressing down hard with the rolling pin. This will help stop the pastry from shrinking when cooked.
Tip: The pastry case and filling components can be made the day before if necessary. Add the meringue at the last moment and finish off in the oven.
Tip: Beat egg whites just before use, as they will separate on standing.