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Lemon meringue pie

For the sweet shortcrust pastry

For the lemon curd

For the meringue

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Andrew Graham

Shiraz, Merlot and Cabernet are the best wines to pair with Lemon meringue pie.


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Posted by Margaret Report
Made this using a large quiche pan and biscuit base - snap froze biscuit base until ready to add curd, then returned to freezer while I made meringue, then cooked meringue - cooled and served was very pleased with result. I also had to multiply filling and meringue up to 1 1/2 times, A1 recipe which kept really well even the next day. Thank you James
Posted by Jenny566Report
This recipe is the same as in JM's Dessert book. However the book did not explain what to do with the pastry after baking blind. This may not be a problem to those of you who are experts in baking. Not being an expert I felt I wasted so many ingredients (as the pastry was undercooked) when following the instructions of a celebrity pastry chef. I am incredibly disappointed! I know the importance of fabulous pastry (nothing more fantastic). But sadly not in this case. I plan to follow Delia yet again (as her recipes appear faultless). Shame as I like to test out other recipes but can't afford to waste ingredients.
Posted by Richard319Report
One of the best lemon fillings I have tried - I did strain the boiled lemon zest as I poured it into the cornflour and sugar paste. I got as much liquid out as possible but then discarded the zest because my guest complained one other time when zest was included in a different tart. The overall taste was great - I also changed the meringue into more of a pavlova which was a little nicer as well. Overall great recipe
Posted by Cait MacLeodReport
brilliant but try a biscuit (like a Nice Biscuit) base instead of shortcrust pastry. Yummier.
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