1 packet ready roll shortcrust pastry
Filling:
6 egg yolks
200g caster sugar
400ml hot water
Juice and zest of 4 lemons
3 tablespoons cornflour
Meringue:
6 egg whites
250g caster sugar
1 tablespoon cornflour
Grease a pie dish and roll out pastry. Bake blind at 180 for 20 min. While pastry is baking squeeze 4 lemons and grate zest. Make a paste with the cornflour and a little water, then add lemon juice, mix with water, and heat on medium until thickened. Take off heat and whisk in egg yolks slowly. Add caster sugar and mix on medium heat until cooked through. Pour into pie dish. While curd is cooling mix egg whites with caster sugar. When stiff peaks form add cornflour and whisk again for a few seconds. Spoon over curd and put in oven at 180 degrees until meringue is golden and firm. Leave to cool and serve with whipped cream, YUM! 🙂 My favourite indulgence 🙂
The Honesty Kitchen 