- Serves: 6-8
- Difficulty: Easy
- 2 or 3 jars of organic lemon curd (depending on how thick you like your pie filling)
- 3 egg whites only
- 6oz icing sugar
- 500g of ready-made short crust pastry
Heat the oven to 180˚c
Line an 8 inch pastry tin with the pastry, making sure to trim the edges.
Bake the pastry blind by lining with parchment and using baking beans or simply prick the pastry all over with a fork. This will take about 15 minutes.
Remove from the oven and allow to cool a little.
Turn the oven down to 170˚c
Meanwhile make the meringue topping by whisking the egg whites till stiff. Add the icing sugar a tablespoon at a time and whisk until stiff and shiny.
Empty the lemon curd jars into the pastry case and level and top with the meringue making sure all the lemon filling is completely covered. Return to the oven for about 15 mins until the meringue topping is lightly golden.
Serve hot or cold with cream or ice cream.