Baking: Lemon Meringue Pie

This is an AMAZING Lemon Meringue Pie recipe! You may think when you read it that it's long and complicated but trust me, once you've done it once - it's a breeze!

It tastes delicious and is an absolute fave with my husband, what makes it even more impressive is that you can boast about making it all - including the pastry and squeezing your own lemon juice for the filling!

See below for the recipe - I got it from Jo Seagar's book All Things Nice!

Serves 6-8

PASTRY
2 tbsp White Sugar
1 Egg
125g Butter - Softened
1 1/4C flour
pinch salt
1 tsp baking powder

FILLING
400g Sweetened condensed milk
1/2C fresh lemon juice
1 tbsp grated lemon rind
5 egg yolks

MERINGUE
5 Egg Whites
1 1/2C Caster Sugar

First make the pastry base. Beat the sugar and egg in a food processor until pale and frothy. In another bowl, mix together the butter, flour, salt and baking powder and add to the egg and sugar. Process until the mixture clumps together in a ball around the blade. Chill for 30mins, then press into a base and up the sides of a 23cm loose-bottomed quiche or cake tin. Chill again for 30mins, then bake blind for 20-25mins at 180 degrees celcius.

Now to the filling. Mix all the ingredients together and poor into the cooked pastry shell.

For the meringue topping, beat the egg whites until stiff peaks form. Gradually beat in the caster sugar until it is all incorporated and the mixture is glossy. Pipe or pile over the lemon filling. Bake in a low oven (130 - 150 degrees) for 20-25mins until the meringue is firm and crisp. Cool in the tin. Remove when fully cold and serve with whipped cream or ice-cream. Cut with a wet knife and wipe the knife between cute to neaten the slices. - Enjoy xx