Lemon Meringue Pie

Spring is teetering on the edge of existence; flowers are beginning to line the hedgerows and my cat is spending more and more time outside (thank goodness)! It's about time that my recipes started encompassing all the joys of summer with its longer days and brighter skies.

This lemon meringue pie is a great way to kick the winter goodbye and welcome in the spring. It's light, bursting with favour and looks fantastic.

Ingredients

For the pastry:

140g butter

280g plain flour

3 tbsp cold water

For the lemon filling:

zest and juice of three lemons

45g cornflour

300ml water

3 large egg yolks

80g caster sugar

60g butter

For the meringue:

3 egg whites

175g caster sugar

Method

1. Preheat the oven to 190C.

2. To make the pastry - place the flour and butter in a food processor and blitz until fine.

3. Then add the water until a ball forms.

4. Roll the pastry out to about 1cm thick and press into a 23cm tart tin.

5. prick the base with a fork, line with baking paper then pour baking beans on top.

6. Bake blind for 15 mins the remove the baking beans and return to the oven for 10 mins.

7. For the filling, put the lemon zest and juice in a heatproof bowl and set over a pan of simmering water.

8. Add the cornflour and 2 tbsp of the water, whisking until you have a smooth paste.

9. Boil the remaining water and add to the bowl, whisking until thick and bubbling.

10. Remove from the heat and whisk in the egg yolks, sugar and butter.

11. Leave to cool while you make the meringue.

12. Whisk the egg whites until stiff then slowly add in the sugar while whisking.

13. Once stiff, assemble the pie by pouring the lemon mixture into the pastry case and then topping with the meringue.

14. Bake for 15-20 mins until the meringue is firm.