Caster Sugar
Make this classic recipe and enjoy the smooth lemon, meringue and biscuity flavours explode in your mouth!
PASTRY
FILLING
MERINGUE
Pastry
Combine the Chelsea White Sugar and egg in a food processor until pale and frothy. Add the butter, flour, baking powder and salt. Process until the mixture clumps together in a ball around the blade. Wrap in cling film or baking paper and chill for 30 minutes.
Press the chilled pastry into the base and up the sides of a 23-25cm loose-bottomed quiche, cake or pie tin. Chill again for 30 minutes. Meanwhile, preheat oven to 180ºC bake.
Blind bake pastry crust for 20-25 minutes until golden and crisp. Reduce the oven temperature to 160ºC bake.
Filling
While the pastry crust bakes, make the filling. Place all the ingredients in a bowl and mix until well combined. Pour into the cooked pastry shell. Bake for 20 minutes.
Meringue
Beat the egg whites until stiff peaks form. Gradually beat in the Chelsea Caster Sugar until it is all incorporated and the mixture is glossy. This should take about 10 minutes.
Pipe or pile the meringue onto the hot filling. Bake for 15 minutes, until meringue is firm and crisp. Cool completely in the tin (can be refrigerated after cooling if desired).
Slice the cooled pie with a wet knife, wiping it clean between cuts. Serve with whipped cream or ice cream.
To serve
Icing
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