Lemon Curd Filling

Ingredients

100g caster sugar

20g cornflour

Zest of two lemons

200ml lemon juice, about four lemons

120ml water

6 egg yolks

150g butter

Method

1. Combine the sugar, cornflour and lemon zest in a saucepan.

2. Strain in the lemon juice slowly, stirring to remove any lumps, then add the water.

3. Cook over medium heat, stirring constantly, until the mixture has thickened and there are no lumps.

4. Remove from heat and add in the butter, stirring until melted.

5. Beat your egg yolks, reserving the whites for the meringue, then stir into the saucepan and return to the heat.

6. Stir vigorously until nice and thick, and when it starts to bubble take it off the heat and set aside – you don’t want your lemon curd to curdle!

Meringue

Ingredients

4 large egg whites

200g caster sugar

Tip: use whatever egg whites you have left over from your filling, and add 50g more caster sugar per extra egg. Four egg whites should be the minimum for these recipes, depending on how tall you want your meringue to be!

Method

1. Using a super clean and super dry stainless steel or glass bowl, beat your egg whites until peaks begin to form.

2. Add the sugar a few spoons at a time and continue to beat until your egg whites are stiff and glossy.

Assembling

1. Preheat your oven to 180°C/350°f /Gas Mark 4.

2. Pour the filling into your chosen base, leaving a small gap at the top of the base.

3. Spoon or pipe the meringue mixture onto the filling in large dollops, starting at the edges and working your way in.

4. Use use a palette knife to bring the meringue together and seal the edges of your pie.

5. Bake the cake for 15 to 20 minutes, or until the meringue has turned lightly golden.

6. Leave your pie to stand for at least 30 minutes, then serve hot or cold with cream or ice cream!