This lemon meringue pie is the real deal. Italian meringue is a little tricky to make, but will hold up better for longer. Equipment and preparation: You will need a free-standing mixer with a ...

Use a blow torch to brown the top of the meringue and the lemon too if you like a crisp finish. Add the salt to the sieved flour and stir them together in a large bowl. Add the small cubes of ...

Line the pastry case with baking parchment and fill with baking beans or uncooked rice. Bake for 15 minutes, then remove the parchment and baking beans. Bake for a further 5 minutes. Brush the ...

Fill the pastry case with the lemon curd mixture. To make the meringue - whisk the egg whites in a perfectly clean dry bowl, until they begin to get fluffy, then add 2 ozs (50g) caster sugar and ...

Cook the mixture for another minute, then pour it into the flan case. FOR THE TOPPING: Whisk the egg whites until they stiffen. This should take 5-7 minutes. Add the remaining Stevia, keep whisking, ...

4. To make the meringue, whisk the egg whites until stiff. Add the sugar slowly, then the cornflour. Spoon on to the top of the lemon curd mixture. Place into the oven for 25 minutes until lightly ...

Is there any way of getting the meringue to adhere to the lemon curd layer ... slide when I cut the pie. Dennis Oh, the curse of the sliding meringue. I’m not sure what recipes you’re using ...

I always liked eating pie, but it didn’t excite me and I didn’t enjoy baking it. No matter the recipe or approach ... an autumnal twist on a classic lemon meringue as bright, tangy citrus ...