Lemon meringue pie!

Lemon meringue pie!

Line a dish with sweet shortcrust pastry.  Bake blind (covered with baking paper and put some raw rice on top as weight) for about 30 minutes;  cool.  Add the lemon curd (recipe in the blog), and whisk 4 egg whites and 2 tbs sugar till thick.  Put blobs of the whisked egg white to cover the pie completely;  bake in a low oven (fan electric 100) for about 1.5 hours or till golden brown.  You can also do individual pies.


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