Quick Lemon Meringue Pie
Serve with ice cream or pouring cream.
What to do:
Preheat the oven to 200'C, gas mark 7.
Remove the packaging on a shop bought sweet pastry case, and place the tart case on a baking sheet.
Spoon the two jars of zesty lemon curd into the tart case and level.
Put the egg whites in a large bowl and whisk until soft peaks form when the whisk is removed.
Add the sugar to the egg whites, a little at a time whilst continuing to whisk until the meringue becomes stiff and glossy.
Spoon the meringue on top of the filled tart case and spread to evenly cover.
Bake for about 5 minutes or until the meringue is golden.
Serve warm or cold.
