Luscious Lemon Meringue Pie
Ingredients
Sweet shortcrust pastry (brought or home made)
4 eggs, separated
1 can condensed milk
1 tsp cornflour
3/4 cup lemon juice
1 cup caster sugar
Method
Roll out pastry to line the base of a round deep tart tin. Chill for 15 mins.
Preheat oven to 180°C fan bake.
Place Roasteasy inside the tart tin and shape around so that all the pastry is covered (you may need to double it over in some places if it is too large for your tin).
Blind bake the pastry until no longer sticky (around 10-15 mins).
Carefully lift out Roasteasy with tongs and return pastry crust to the oven for a further 5-10mins until it is golden brown.
Set aside the pastry crust to cool and make the filling.
Place egg yolks, condensed milk, lemon juice and zest and cornflour in a saucepan and mix well. Heat gently, until the mixture thickens. Leave to cool.
Make meringue by placing egg whites in a clean bowl and whisking with an electric mixer until fluffy. Gradually add sugar and continue whisking until stiff peaks form.
Pour lemon filling into pie base and spoon meringue into a piping bag. Starting at the outside of the pie, work your way around in a circle until you reach the centre (alternatively, spoon the meringue over the filling).
Bake at 120°C for 15mins. If you wish, use a blowtorch to caramelise the edges of the meringue and sprinkle over freeze dried raspberries.