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.
For the meringue:
First, make the meringue by whipping the egg whites until stiff before gradually adding the sugar. Once you are satisfied that you have a feminine and glossy looking mixture, spread onto a baking sheet lined with greaseproof paper and into the preheated oven at 100C fan for 2 hours.
For the lemon curd:
To make the lemon curd, pop the cornflour, lemon juice (strain this in to prevent lumps later), the sugar, lemon zest and juice into a small saucepan over a medium heat. Stir until thickened which should take roughly 7 minutes. Take the pan off the heat for 5 minutes. Beat in the two egg yolks until combined and set aside.
For last bit of white fluff:
To assemble, roughly crunch up the meringue so that you have a mixture of different sized chunks. Gently fold most of the curd and cream into the meringue before dividing the Mess up. Finish off by running the remaining curd in swirly wirlies over the mixture in the bowls.
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.
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