Nan’s scrumptious lemon meringue pie

Picture by Blue Moon Photography

Nan is a prolific cook — she cooks for umpteen members of her family . . . and extras . . . without so much as a raised eyebrow. Here’s one of her all-time favourite desserts.

Pastry:

400g sweet pastry (or if you are feeling adventurous and have time, make your own pastry)

Blind bake:

Grease 25cm flan dish.Roll out pastry and place in dish.Place sheet of baking paper over pastry and fill ? with dry rice, pasta or beans.Blind bake for 10 mins at 180C fanbake or 200C bake.Remove beans and paper.Bake 5 min further.Add Nan’s lemon curd from Weekender July 14:

Lemon curd Ingredients:

200g sugar

200g lemon juice

Zest of 1 lemon

3 egg yolks

3 eggs

125g chopped butter (room temp)

METHOD:

In a large bowl add sugar, lemon juice and zest of 1 lemon, whisk.Place over double boiler on medium-high heat and whisk until sugar is dissolved and mix is clear.Remove from heat.Whisk egg yolks and eggs together.Add a little at a time to lemon juice and keep whisking.Place bowl back on double boiler on medium-high heat and whisk until mixture thickens.Whisk should cut through curd leaving ribbon marks.

Take off heat and finally whisk in butter.

Put into hot sterilised jars or refrigerate.

Meringue Ingredients:

3 egg whites

½ cup caster sugar

Method:

Beat egg whites till stiff.Gradually add sugar until thick and shiny.Spoon over lemon curd.Bake 5-6 mins at 160C on fanbake or 180C on bake or until meringue is lightly brown and firm to touch.Nan’s tips:

To save yourself a lot of time make lemon curd up to 1 week in advance. Also use pre-made pastry.