Baked Citrus Pie with Topping
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Difficulty:
easy
Difficulty
Preparation:
1 hr 5 min.
Preparation
Ingredients
for
- For the pie
- 8 ozs ready-made Shortcrust
- 9 Tbsps Lemon curd
- 1 lemon (finely grated zest and juice)
- For the meringue topping
- 2 egg whites
- 1 pinch salt
- ⅓ cup caster sugar
Preparation steps
1.
Heat the oven to 200°C (180° fan) 400°F gas 6. Grease a 20 cm|8" flan tin.
2.
Roll out the pastry on a floured surface and line the tin. Prick the base with a fork, then place a circle of non-stick baking paper over the base of the pastry and cover with ceramic baking beans (or uncooked rice).
3.
Bake 'blind' for 18-20 minutes until lightly golden. Remove from the oven and remove the baking beans or rice and the baking paper.
4.
Reduce the oven temperature 150°C (130° fan) 300°F gas 2.
5.
For the filling: mix together the lemon curd, lemon zest and 1-2 tablespoons lemon juice. Spoon the filling into the pastry case in the tin and spread evenly.
6.
For the meringue topping: whisk the egg whites until stiff peaks form. Whisk in 1 tablespoon of sugar, then add the remaining sugar, 1 tablespoon at a time, whisking constantly.
7.
Spread the meringue topping over the filling, pulling it up into peaks with a knife and bake for 45-50 minutes, until the meringue is light golden and crisp on the outside, but soft underneath. Serve warm or cold.
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