Using a shop-bought pastry case and a jar of lemon curd means this is the easiest lemon meringue pie you'll ever make.
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Yields:
8
Prep Time:
10 mins
Cook Time:
5 mins
Total Time:
15 mins
Cal/Serv:
411
Ingredients
205g
cooked sweet pastry case
325g
jar lemon curd
2
medium egg whites
100g
caster sugar
Directions
Step 1Preheat oven to 220C (200°C fan) mark 7. Remove packaging and put the tart case on a baking sheet. Spoon in the lemon curd and level the surface.
Step 2Put the egg whites into a large, clean bowl and beat with a handheld electric whisk until they hold stiff peaks. (To test, dip the beaters into the mixture and lift them out - any white left on the beaters should stand proudly rather than flopping over.) Gradually add the sugar, whisking constantly, until the mixture becomes thick and glossy.
Step 3Spoon or pipe the meringue on top of the lemon filling, then bake for about 5min or until the meringue is golden. Leave to rest for 10 minutes before serving with single cream or ice cream.
To test if you're meringue is fully whipped, rub a small amount between your thumb and finger, if it feels gritty the sugar hasn't fully dissolved yet and you'll need to beat it for a little longer.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
