Lemon Meringue Pie

Lemon Curd

• 3 pints water
• 1.4kg sugar
• 450g margarine
• 340g cornflour
• 12 lemons
• 12 egg yolks

Meringue

• 20 egg whites
• 1.1kg sugar

Pastry

• 1.3kg flour
• 450g margarine
• 750g sugar
• 6 eggs

1. Cream together marg and sugar

2. Gradually add eggs

3. Mix in flour so it’s a firm dough add a little flour or more eggs if need

4. Leave to rest

5. Put the water, margarine, sugar and the juice and zest of the lemons in a saucepan and bring to the boil

6. Mix the cornflour with a little cold water to form a paste.

7. Add the cornflour to the lemon mixture, and bring back to the boil, stirring all the time until thickened.

8. Whisk the egg yolks only together in a bowl and pour onto the slightly cooled and thickened mixture, whisking all the time.

9. Pass the mixture through a conical strainer to ensure a smooth curd.

10. Pre heat the oven to 170C

11. Grease the pastry tin with grease food spray and lightly dust with some flour place onto an ovenproof tray and set to one side

12. Roll the pastry out to slightly larger than the pastry tin about 5mm thick then place into the tin then bake blind in the oven until golden brown.

13. Spread the cooked and cooled lemon curd mix over the base of the cooked pastry and set to one side.

Per portion (145g)

• Energy: 382 kcal / 1612 KJ
• Fat: 12.5g
• Saturates: 0.5g
• Protein: 3.5g
• Carbohydrate: 68.2g
• Sugars: 48.3g
• Fibre: 0.6g
• Sodium: 130mg

Per 100g

• Energy: 264 kcal / 1112 KJ
• Fat: 8.6g
• Saturates: 0.4g
• Protein: 2.4g
• Carbohydrate: 47g
• Sugars: 34g
• Fibre: 0.4g
• Sodium: 90mg