Sweet and tangy lemon meringue pie

Sweet and tangy – this lemon meringue pie recipe is up there with the best! You’ll only need a sliver to satisfy that sugar craving, and the grandkids are sure to love it too!

Serves 6

Ingredients

• 2 sheets frozen shortcrust pastry, partially thawed
• 1/3 cup plain flour, plus extra for dusting
• 1/3 cup cornflour
• 3 lemons, zested, juiced
• 1 3/4 cups caster sugar
• 80g butter
• 3 free range eggs, separated

Method

1. Preheat oven to 160°C fan forced. Grease a 22cm loosed-based fluted tart pan.
2. Stack pastry sheets on top of each other and place on a lightly flour-dusted surface. Using a rolling pin, roll out pastry to line base and sides of the pan, then trim edges and place pan on a baking tray. Freeze for 10 minutes. Line pastry case with baking paper and fill with pie weights or uncooked rice. Bake for 15 minutes. Remove weights or rice and paper, then bake for a further 10 minutes or until lightly golden. Cool.
3. Meanwhile, place flours, 1 1/4 cups water, lemon zest, lemon juice and 1 cup of sugar in a medium saucepan over a medium heat. Cook for five minutes, stirring constantly so it doesn’t burn. Once sugars are dissolved, cook for a further 10 minutes, stirring constantly, or until mixture boils and thickens.
4. Remove pan from heat, then add butter and egg yolks, stirring until butter has melted and mixture is well combined. Transfer to a heatproof bowl. Cover with plastic wrap and cool.
5. Preheat oven to 180°C fan forced. Using an electric mixer, beat egg whites with a pinch of salt until soft peaks form. Add remaining sugar, 1 tablespoon at a time, beating until thick.
6. Spoon lemon filling evenly into pastry case and then spoon meringue over the filling. Using a spatula, spread meringue and create swirls, then bake for 10 minutes or until golden. Stand for 15 minutes to cool. Transfer tart to a plate and serve!