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Lemon Meringue Pie


  • 6 lemons, juiced and zested

  • 6 eggs

  • 300ml thickened cream

  • 1 sheet of shortcrust pastry

  • 300g caster sugar

  • 100g corn flour


  • 1.

    Separate the eggs, set the white aside and combine ½ the sugar with the egg yolks, then whisk until they are light and creamy. Next fold in the lemon juice and zest.

  • 2.

    Stir the cream into the lemon and egg yolk mix, then pour this mixture into a saucepan, gently simmer. Stir in the cornflour (mixed with a little water,) and cook for 3-5 minutes or until the mixture thickens.

  • 3.

    Line a flan tin with the shortcrust pastry. Pierce the pastry with a fork and blind bake at 160 degrees for 8 minutes.

  • 4.

    Whisk the egg whites in a food processor until stiff peaks are formed, then drizzle in the second ½ of the sugar while still whisking. Continue whisking until the sugar is dissolved and the meringue is shiny.

  • 5.

    Pour the lemon / yolk mix into the pastry case, top with the meringue and bake at 190 degrees for 15 minutes.


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