Cornflour 5 tbsp Caster sugar 325g Lemons 4, finely grated zest and juice Butter 80g, cut into 1cm cubes Eggs 4 Shortcrust pastry tart 1, 25cm, deep and blind baked

Roll out prepared pastry, line a 25cm tart case and blind bake. For the filling, measure 500ml of cold water into a jug. Put the cornflour and 100g of sugar into a large mixing bowl, then pour in a little of the water – just enough to make a thick paste. Set aside. Pour the rest of the water into a saucepan and add the lemon zest and juice. Bring to the boil over a medium heat, then simmer steadily for a couple of minutes. Remove from the heat and gradually pour the hot lemon water over the cornflour and sugar paste, stirring constantly. Once the mixture is smooth and combined, pour it back into the pan, set over a low heat and simmer for a few minutes until thick and smooth, stirring all the time. Remove from the heat and stir in the butter and egg yolks, until it’s well combined. Pour into the pastry tart case and level with a knife, then set aside to cool completely. Once the lemon filling is cold, preheat the oven to 160°c/gas 3. To make the meringue topping, put the egg whites into a clean bowl and whisk until they hold soft peaks. Add the remaining 225g of sugar, a little at a time, whisking well between each addition until the mixture is thick and glossy. Spoon the meringue over the lemon filling, levelling it with a knife, making sure it reaches the pastry edges to cover the filling completely. Finish the top with a few swirls. 10. Bake in the oven for about 35 minutes, after which time the meringue should be a light golden brown colour with a crisp surface. Remove from the oven and leave to cool completely before serving. You’ll find more recipes by Bristol-based food writer Genevieve Taylor in her book Pie! which is published by Absolute Press.

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Baking

Lemon meringue pie

Indulge in crisp pastry filled with tart lemon filling with a cloud of golden meringue on top

Treat yourself with this delicious lemon meringue recipe from Bristol-based food writer Genevieve Taylor

Serves 6

You will need

Cornflour 5 tbsp
Caster sugar 325g
Lemons 4, finely grated zest and juice
Butter 80g, cut into 1cm cubes
Eggs 4
Shortcrust pastry tart 1, 25cm, deep and blind baked

Method

Roll out prepared pastry, line a 25cm tart case and blind bake.
For the filling, measure 500ml of cold water into a jug. Put the cornflour and 100g of sugar into a large mixing bowl, then pour in a little of the water – just enough to make a thick paste. Set aside.
Pour the rest of the water into a saucepan and add the lemon zest and juice. Bring to the boil over a medium heat, then simmer steadily for a couple of minutes.
Remove from the heat and gradually pour the hot lemon water over the cornflour and sugar paste, stirring constantly.
Once the mixture is smooth and combined, pour it back into the pan, set over a low heat and simmer for a few minutes until thick and smooth, stirring all the time.
Remove from the heat and stir in the butter and egg yolks, until it’s well combined. Pour into the pastry tart case and level with a knife, then set aside to cool completely.
Once the lemon filling is cold, preheat the oven to 160°c/gas 3.
To make the meringue topping, put the egg whites into a clean bowl and whisk until they hold soft peaks. Add the remaining 225g of sugar, a little at a time, whisking well between each addition until the mixture is thick and glossy.
Spoon the meringue over the lemon filling, levelling it with a knife, making sure it reaches the pastry edges to cover the filling completely. Finish the top with a few swirls. 10. Bake in the oven for about 35 minutes, after which time the meringue should be a light golden brown colour with a crisp surface. Remove from the oven and leave to cool completely before serving.

**You’ll find more recipes by Bristol-based food writer Genevieve Taylor in her book Pie! which is published by Absolute Press.**

You will need

Cornflour 5 tbsp
Caster sugar 325g
Lemons 4, finely grated zest and juice
Butter 80g, cut into 1cm cubes
Eggs 4
Shortcrust pastry tart 1, 25cm, deep and blind baked

Method

Roll out prepared pastry, line a 25cm tart case and blind bake.
For the filling, measure 500ml of cold water into a jug. Put the cornflour and 100g of sugar into a large mixing bowl, then pour in a little of the water – just enough to make a thick paste. Set aside.
Pour the rest of the water into a saucepan and add the lemon zest and juice. Bring to the boil over a medium heat, then simmer steadily for a couple of minutes.
Remove from the heat and gradually pour the hot lemon water over the cornflour and sugar paste, stirring constantly.
Once the mixture is smooth and combined, pour it back into the pan, set over a low heat and simmer for a few minutes until thick and smooth, stirring all the time.
Remove from the heat and stir in the butter and egg yolks, until it’s well combined. Pour into the pastry tart case and level with a knife, then set aside to cool completely.
Once the lemon filling is cold, preheat the oven to 160°c/gas 3.
To make the meringue topping, put the egg whites into a clean bowl and whisk until they hold soft peaks. Add the remaining 225g of sugar, a little at a time, whisking well between each addition until the mixture is thick and glossy.
Spoon the meringue over the lemon filling, levelling it with a knife, making sure it reaches the pastry edges to cover the filling completely. Finish the top with a few swirls. 10. Bake in the oven for about 35 minutes, after which time the meringue should be a light golden brown colour with a crisp surface. Remove from the oven and leave to cool completely before serving.