I always loved it when my late grandfather was due for dinner. My mother would, more often than not, whip up his (and my) favourite desert.
Light, foamy, sweet meringue combined with thick, rich and tangy homemade lemon curd make this the ultimate lemon meringue pie and a showstopper at any dinner party. This dessert is perfect for any celebration (I’d take this over a birthday cake).
For this recipe, you will need a 23cm / 9” loose-bottom fluted tart tin and some baking beads. In order to make the lemon curd you will need to use a double boiler, or if you don’t have one to hand, you can use a heatproof bowl on top of a sauce pan with a small amount of simmering water.
|175 grams white flour|
|75 grams butter|
|100 grams butter|
|225 grams caster sugar|
|3 lemons (juice and zests)|
|3 egg whites|
|100 grams caster sugar|
For this recipe, you will need a 23cm / 9” loose-bottom fluted tart tin, some baking beads and a double boiler (if you don’t have one to hand you can use a heatproof bowl on top of a sauce pan with a small amount of simmering water).
|Saturated fat (g):||12.1g|