Lemon Meringue Pie

Hmmm. In one of the Sunday magazines today there was a recipe for 'cheat's' lemon meringue pies – it suggested using store-bought lemon curd in place of making the lemon filling yourself. While I guess this IS an option, it is so easy to make your own lemon filling (or indeed, your own lemon butter) yourself, that there seems no need to use that nasty, chemical-y stuff that comes in jars! This method is quick, easy and delicious.

3 egg yolks
1 cup sugar
1 cup water
20 grams butter
zest and juice of 2 lemons
4 tablespoons cornflour

Place all ingredients in a glass bowl or jug. Microwave for about 4 minutes on high, whisking mixture at the end of each minute. Cool, then pour into a pastry shell*.

3 egg whites
4 tablespoons caster sugar

Beat egg whites till stiff, add sugar and beat until sugar dissolves. Pile on top of lemon mixture. Bake for a few minutes until meringue is golden.

* OK, I usually cheat at this point and use a ready-rolled pastry sheet. Of course, another option is to dispense with the pastry altogether and just make lemon meringue puddings in little bowls.

Enjoy.