Easy Lemon Meringue Pie Recipe

Instructions

1. Make the pastry: in a medium bowl rub the butter into the flour until it resembles breadcrumbs. Add the salt, icing sugar and egg yolk and bring together. *
2. Turn on to the worksurface and bring into a smooth disc, wrap in clingfilm and refrigerate for 20-25 minutes. *
3. Line the tart case by rolling out the pastry with a little flour in between two sheets of greaseproof paper until it is just thinner than a £1 coin. *
4. Gently transfer into the tin and press into the corners and into the fluted sides all the way around. Trim the edges with a sharp knife. Chill for 30 minutes. *
5. Pre-heat the oven to 170ºC fan and once the pastry case has chilled, prick the base with a fork and line with scrunched greaseproof and fill to the top with ceramic baking beans. *
6. Bake in the centre of the pre-heated oven for 15 minutes, remove the baking beans and greaseproof and return to the oven for another 12-15 minutes or until golden brown. *
7. While the case bakes, make the filling. In a small saucepan, add the lemon zest, juice and water. Slowly whisk in the cornflour on a medium heat. Once smooth, add the sugar and egg yolks and whisk again, add the butter, whisk in and bring to the boil for a minute or two until thick and smooth. Sieve (optional) and spoon into the tart case and leave to cool until it reaches room temperature. *
8. While it cools make the meringue. Whip the egg whites to soft peaks using a stand mixer or handheld electric whisk, then add the sugar one spoonful at a time. Once its all incorporated, add the cornflour and whisk again until the meringue is shiny and stiff peaks have formed. *
9. Arrange the meringue on top of the curd, in a design of your choosing and bake in the centre of your pre-heated oven at 170ºC fan for 12-15 minutes until the meringue is cooked and golden brown. *
10. Remove from the oven and leave to cool completely before slicing and serving. *