Ingredients:
Sugar, Egg, Unsalted Butter [Milk], Lemon Comminute (11%), Acidity Regulator: Citric Acid, Gelling Agent: Pectin.
Suitable for vegetarians.
Allergy advice: For allergens, see ingredients in bold.
Prepared in premises where mustard, soya, sulphites and gluten are also used.
Nutritional Information Typical Values per 100g
| Energy (kJ) | 1461 |
| Energy (kcal) | 347 |
| Fat (g) | 17 |
| of which saturates (g) | 10.5 |
| Carbohydrate (g) | 49 |
| of which Sugars (g) | 48 |
| Protein (g) | 3 |
| Salt (g) | 0.09 |
Refrigerate after opening and consume within 4 weeks.
200g ℮
Fruit Statement:
N/A
Sugar Statement:
N/A
| Time: | 10 mins |
| Difficulty: | Easy |
| Serves: | 4-6 |
Quick Lemon Meringue Pie
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.
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