Lemon meringue pie always reminds me of childhood as my Mum always made it on Sundays. Citrus puddings are so refreshing after a heavy meal, and this one is so easy to make, you’ll be making it all the time! Lemony and sweet at the same time, served with cream or just on its own – delicious!
For the pastry
100g plain flour
50g caster sugar
4 tbs (tablespoons) water
For the filling
150ml double cream
juice and zest of 2 lemons
For the meringue
2 egg whites
100g caster sugar
First make the pastry. Start by rubbing together the plain flour and butter with your fingers (or in a food processor) until the mix resembles fine breadcrumbs
Using a knife, mix in the caster sugar and half the water (add more if you need it), until it forms a dough. Wrap and leave in the fridge for half an hour to relax
Roll the dough out to fit your tin, gently place it in and if there are any cracks, repair with excess pastry.
Prick holes in the bottom of the tart with a fork, line the base with baking paper and foil and blind bake for 15mins on 160 fan. Remove the baking paper and foil and bake again for 5 mins
Meanwhile, whisk together the cream, eggs and lemon juice, then pass through a sieve.
Once sieved, add the sugar and lemon zest and whisk again
Once the pastry is cooked, pour in your filling and bake again for 20mins. There should be a slight wobble in the middle.
Make your meringue by whisking egg whites with a pinch of salt until stiff. Slowly add your sugar, a spoonful at a time, and whisk until all the sugar is dissolved. Your mix should be thick and glossy.
Pipe the meringue onto the tart and bake at 180 fan for 15mins. I finished it with a blow torch to give the piping more definition, but you don’t have to.
serve and enjoy!
Cals – 255, fat – 15, carbs – 36.5, protein – 6.6,