Lemon Meringue Pie is a British favourite, and rightly so. Apart from arriving and looking stunning with all that swirling cloud on top, it combines contrasting flavours and textures. Although this recipe omits the pastry, you will find that the crunch of the meringue, the soft of the cream and the sharp ouch of the lemon is all that this pudding needs. - Harry
Tip: Meringues keep really well for a couple of days in an airtight container or tin if you wanted to make them ahead. If you don’t fancy spending the time making the meringue, you can always buy it and save yourself the hassle, but make sure that you spend the money on good quality bought meringue as opposed to that white chalk that sets your teeth on edge. Also, substitute lemon with passion fruit if you fancy a change, simply sieving the seeds out when making the curd. This is totally delicious served with the flesh of a couple of passion fruit trickled over the meringue mess at the end, not to mention looking blinking stunning.