Ingredients

base

• digestive biscuits (150g)
• butter, melted (50g)

meringue

• 3 egg whites
• a handful of castor sugar (120g)

curd

• 2 large lemons
• 2 large eggs
• 8 tbsp of castor sugar (150g)
• cold butter, cubed (100g)
• 1 heaped tsp of corn flour

Recipe

crush the biscuits in a pan with a rolling pin until you have fine crumbs.
pour in the melted butter to combine and press the biscuits into the base of a 20cm tin.
zest and juice both lemons into a large saucepan and then whisk in both eggs.
add the cubed butter, sugar and the corn flour before heating gently over a medium heat, gently whisking throughout.
lower the heat when the mixture thickens then allow to simmer for a minute.
pour the curd over the biscuit base and place the cake tin into the fridge to set.
whisk the meringue egg whites to stiff peaks in a clean bowl then add in the castor sugar.
whisk again until the meringue mixture is stiff and glossy, then transfer the meringue to a piping bag with a star nozzle.
turn the lemon meringue out of the cake tin and onto the serving plate before piping rosettes of meringue all over the top. Be as neat as you can at this stage.
caramelise the sugars in the meringue under a really hot grill or with a kitchen blow torch.
serve as one dessert for friends and family to cut into.

serves 8