This size fits the round pastry from our supermarket
Short crust pastry to cover the pie dish. It can be sweet or not (or puff pastry also works)
Lemon curd (or other flavour curd or apple puree) to fill the dish about 1.5 cm deep (this recipe makes the right amount)
Meringue (4 egg whites, 200g sugar)
Blind bake the pastry while you make the meringue
To make the meringue beat the egg whites until stiff and standing in peaksa. Add the sugar and beat a little bit more until well mixed.
Put in the curd and then the meringue - spoon the meringue round the edge first and smooth it to touch the pastry, then fill in the middle
Cook for 30 mins at 180°C
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