Everyone Loves Lemon Meringue Pie

With Mother’s Day approaching, our minds turn to doing something special for the mums in our life. Gifts are lovely, but cooking truly comes from the heart. My mum will love this Elegant Lemon Meringue Pie, yours will too!

Prep time 40 mins, plus 20 mins freezing
Cooking time 40 mins.
Serves 10

175g plain flour
185g cold unsalted butter, diced
1 tablespoon icing sugar
5 eggs, 4 separated
2 teaspoons water
Finely grated zest and juice of 4 lemons
2 tablespoons cornflour
400g caster sugar
1 teaspoon cream of tartar
Extra 100ml water

Preheat oven to 180C. Put flour, 100g of the butter and icing sugar in a food processor. Pulse until fine crumbs form. Add 1 of the egg yolks and water. Pulse until a dough forms. Roll out between 2 sheets of freezer plastic to form a 40 x 17cm rectangle, then use to line a 35 x 13cm rectangular fluted tart tin. Freeze for 20 minutes.

Line dough with lightly dampened baking paper. Add baking beans or uncooked rice. Bake for 10-15 minutes or until golden. Discard paper and beans or rice. Bake for 3 minutes.

Put lemon juice in a measuring jug and top up with water to 375ml. Pour into a medium saucepan. Add cornflour, 100g of the caster sugar and zest. Whisk well. Cook over a medium heat for 4 minutes or until thickened. Reduce heat to low. Add whole egg and remaining egg yolks and butter. Cook for 3 minutes, or until thick. Pour into pastry case and smooth surface with a palette knife.

Put egg whites and cream of tartar in the bowl of an electric mixer. Beat on medium, using the paddle attachment, until soft peaks form.

Meanwhile, put remaining caster sugar and extra water in a medium saucepan over a high heat. Cook for 8 to 10 minutes or until it reaches soft ball stage (118C) on a sugar thermometer. Add to egg white mixture in a steady stream with motor running on low. Increase speed to high and beat until room temperature. Pipe meringue onto lemon mixture.

Brown using a kitchen blowtorch or under a grill. Enjoy!