This zesty lemon meringue pie recipe is the perfect treat. It’s sure to be an instant family favourite!

Ingredients

Pastry

• 1 cup self-raising flour
• 1 tablespoon sugar
• 1 tablespoon (15g) Flora Light® margarine
• 2 tablespoons skim milk
• 1 egg white
• flour to roll pastry

Filling

• ½ cup fresh lemon juice
• ½ cup sugar
• ½ cup water
• 5 level tablespoons custard powder
• ½ cup evaporated light milk

Meringue

• 3 egg whites
• ¾ cup caster sugar

 Method

1. Preheat oven 180°C fan forced.
2. To make pastry: In a medium size mixing bowl combine flour and sugar. Melt margarine and add to milk, using a fork beat egg white into milk mixture until combined. Pour into flour and fold together. Place pastry on a well-floured surface and roll out to fit shape of round pie dish (23cm) that has been coated with cooking spray. Roll up pastry using a rolling pin, lift into pie plate. Trim around edges and bake 10-15 minutes or until lightly browned. Allow to cool.
3. To make filling: In a medium size saucepan heat all ingredients except milk. Using a whisk, blend ingredients together until mixture comes to the boil, whisk in milk. Leave to cool.
4. To make meringue: In a medium size mixing bowl beat egg whites until stiff peaks form. Gradually add in sugar beating well each time until all sugar has been used.
5. To assemble pie: Spread lemon filling evenly over prepared pastry base. Spoon meringue mixture on top of filling, spreading to the edge of pie, make peaks with flat of spoon. Bake10-15 minutes or until meringue is browned.

Serves 10

Recipe from Symply Too Good To Be True Book 2