Quick lemon meringue pie
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If time is of the essence make restaurant quality pies in half the time with this delicious recipe
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Prep time: 30 mins
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Cooking time: 55 mins
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Serves: 6
Ingredients
For an extra cheat, bake the pastry case and filling for 45 mins and then crumble 4 ready made meringue nests on top of the lemon curd.
- 1 packet of ready-made shortcrust pastry8tbsp of lemon curd, from a jar
For the meringue:
- 6 eggs
- 300g (10 1/2oz) caster sugar
Method
- Preheat the oven to 190°C/375°F/gas 5 and grease a 22cm/9in tin.
- Roll out the pastry to generously fit the tin. Line the tin with the pastry.
- Spoon the lemon curd into the pastry lined tin and spread evenly to the edges.
- For the meringue, whisk the egg whites in a large bowl until they form stiff peaks (this means you can hold the bowl upside down above your head and it will not fall out). Whisk in the caster sugar, a spoonful at a time.
- Spoon the meringue mixture on top of the lemon curd.
- Bake the pie for about 45 minutes until the meringue is crisp on the outside and soft and marshmallow-like underneath.
- Serve warm or cold in slices.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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