I have never been much of Lemon Meringue girl as I have never thought it worked. The pastry seems like it is only there to hold things in. This version with a biscuit base has converted me. It is a very easy recipe and I made the biscuit base and lemon curd the day before. I put the base in the fridge and the curd in a bowl and in the pantry. The next day all you have to do is put the two together and whip up the meringue. Easy, Peasy Lemon Squeezy , the capitals are because we have a cat with that very name.
This recipe is from Taste Magazine (March 2014)
250g biscuits (ginger biscuits work well)
125g butter melted
1 cup caster sugar
1/2 c cornflour
1 c water
1/2 c lemon juice
50 g butter cubed
2 tsp lemon zest
3 egg yolks
3 egg whites
1/2 c caster sugar
Grease a spring for pan (says 20 cm but I only had 24cm)
Process biscuits to a crumb and mix in melted butter
Place in tin and work up the side a little to make a biscuit shell
Refrigerate, over night is fine.
Mix sugar and cornflour
Slowly add water and lemon juice stirring continually until smooth
Place on a medium heat, stir as it thickens (around 3 mins)
Remove from heat and stir in butter, lemon zest and egg yolks.
Leave to cool (overnight is fine)
heat oven to 220
Cover the biscuit base with the curd
Beat egg whites until you have soft peaks
Slowly add the sugar and beat until sugar has disolved
Spoon over the lemon and do some fancy patterns
Bake for 5-10 mins until browning
Remove, cool and refrigerate.