Lemon Meringue Pie

Ingredients:

The Pre-baked Lemon Meringue Pie

Base:

75g butter

175g digestive biscuits

25g Demerara sugar

Filling:

190g caster sugar

2 lemons, zest and juice

1 egg yolk

1 tbsp cornflour, dissolved in a little milk

175ml boiling water

Topping:

2 egg whites

pinch of salt

80g caster sugar

Method:

1. Preheat oven to 150C/Gas Mark 2.
2. Crush the biscuits finely (the easiest way of doing this is putting them in a plastic bag & use a rolling pin) and mix in the sugar.
3. Melt the butter and add the biscuits.
4. Press the biscuits into the bottom and up the sides of a pie dish.
5. Place in the fridge to firm until it's required to add the filling.
6. Place the sugar, lemon zest and juice in a pan.
7. Whisk together the egg yolk and cornflour and add to the pan with the boiling water.
8. Simmer over a low heat, stirring constantly until it has thickened.
9. Remove from the heat and allow to cool.
10. Whisk the egg whites until stiff peaks form, continue whisking and add the salt and caster sugar tablespoon by tablespoon.
11. Place the filling on the biscuit base, top with meringue and bake in the oven for 40-45 minutes or until the meringue is a light golden brown.

Serve with cream or ice cream either warm or cold.