Lemon Meringue Pie

Use egg whites at room temperature. Do not let the egg yolk mix with the egg whites! Beat the egg whites alone to soft peaks in a clean oil and water free bowl. Do not make the meringue on a humid day. Make sure the filling is piping hot before baking the pie.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Line an 18 cm flan tin with pastry, prick the base with a fork, line with foil, shiny side down, and chill for 30 mins.

Step 2

Bake the pastry case ‘blind’ at 180°C for 15 mins, then remove the foil and bake a further 5-8 mins until the pastry is pale golden and cooked.

Step 3

In a pan, beat egg yolks with 100g sugar, lemon juice, rind and boiling water.

Step 4

Add some cold water to the cornflour to make a smooth paste and add it to the pan.

Step 5

Bring to the boil and stir well then pour into baked flan case.

Step 6

Whisk egg whites stiffly, beat 50g of sugar a spoonful at a time. Then whisk in the cornflour. Continue beating in the remaining sugar.

Step 7

Spread the meringue over the flan and bake at 150°C for 25-30 mins or until crisp and golden brown.

Step 8

Let the pie sit in the tin for 30 mins, then remove and leave for at least another hour before slicing.