Lemon meringue pie
- January 2014
- Serves 10
- Hands-on time 1hour 30 min, oven time 1 hour
Melt-in-the-mouth pastry, sweet-sharp filling and billowing top – this lemon meringue pie recipe is hard to beat, and will feed a party of 10.
We also have some really pretty individual lemon meringue pie tarts, with ‘meringue kisses’ on the top.
- 27.8g (16.1g saturated)
- 86.2g (65g sugars)
To check the filling has thickened enough, dip a metal spoon into it, then set the spoon aside for 1-2 minutes. Run your finger down the spoon – it should be a similar consistency to very soft butter. If it’s not thick enough, heat the filling, stirring, for a few more minutes.
Freeze the unbaked pastry case in the tart tin, then line and blind bake from frozen as in step 3. Or you can freeze the cooled baked pastry case at the end of step 3, then defrost completely before continuing with the recipe.
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