I was craving this and determined to make it, not sink to the depths of buying a Sara Lee lurid yellow and shaving foam meringue pale imitation. But I couldn’t find a decent recipe in the books I have! The Hummingbird bakery have a recipe in their book but I pulled a face when I read condensed milk needed to be added to the lemon (er I think not!). So in the end I found one in my trusty Rose Elliott New Simply Delicious book. And it was simply delicious. I remember my mum making this for pudding on a sunday, and all of us liking the combination of the light, slightly chewy fluffy meringue and the dense, sticky, sour lemon. Heavenly!
For about 6 portions you need:
300g plain flour
cold water to bind
For the lemon curd:
Juice and zest of 3 lemons
3 egg yolks
6 tbsp cornflour
90g caster sugar
For the meringue:
3 egg whites
180g caster sugar
Make the pastry by blitzing in a food processor and then leaving to rest for about 30 mins. The roll out and line a pie dish. Prick, line with baking beads and bake for 20 mins at 180 degrees. Leave to cool.
For the lemon mix the cornflour with a bit of the water to slacken it and then place the remaining water in a pan with the sugar and bring to the boil. Once the sugar has dissolved add the lemon juice, zest and cornflour to the sugar syrup. Return to the heat and stir till thickened. Remove from the heat and add the butter and egg yolks. Leave to cool.
For the meringue whip the whites till really stiff then add the sugar. Mix till glossy.
Pour the lemon into the case and top with the meringue. Make sure you spread the meringue right to the edges of the pie case or it’ll go soggy.
Bake in a moderate (160 degrees) oven for about 45 mins. Try not to eat it all on one day.