This classic lemon meringue pie is a tried and tested favourite in our household and has been enjoyed at many parties.
I did cheat and make my pastry in the food processor, I also cheated and used a nutri bullet to blend the lemons whole and the water....then strained it and just used the juice. I was really short on time. The pastry was lovely, light and not soggy. The filling was perfect, fresh and tangy but not too sharp, and there was just the right balance of meringue to filling. My family are really fussy about their puddings but they loved this and I enjoyed making it. Thank you :-) - 07 Oct 2015
Turned out light and fluffy after whisking the eggs and sugar until thick. Also make sure to use 250 Mls water as stated in method rather than 150 Mls as stated in ingredients. Most recipes use butter in the filling so. I added a couple of tablespoons to make it even smoother. - 03 May 2015
Really good meringue but i felt like the lemon part was a little thick and heavy. - 13 Feb 2014