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)

Base-

250g biscuits (ginger biscuits work well)

125g butter melted

Lemon curd-

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

Meringue-

3 egg whites

1/2 c caster sugar

Method

Base-

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.

Curd-

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)

Meringue-

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.