Serve up a delectable dessert with this simple recipe for the classic citrus-flavoured pie, topped with baked meringue.
To make the lemon filling put the eggs, lemon zest, caster sugar, double cream and the juice of the lemon into a bowl and mix together.
Pour into the pastry case and bake in the oven at 150°C - 160°C for 25 to 30 minutes until the lemon custard is firm and set. Remove from the oven and cool.
Meanwhile to make the meringue beat the egg whites until stiff, then add the caster sugar and a pinch of cream of tartar and continue beating until it forms peaks.
Place the meringue mixture on the top of the cooled tart and bake in the same oven for 15 minutes until it turns golden brown.
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