Lemon meringue pie

Well this brings back very fond memories of Scotland and going out for afternoon tea...

INGREDIENTS FOR 6
1 packet of ready-made shortcrust pastry
8 tablespoons of lemon curd

FOR THE MERINGUE
6 egg whites
300 g of caster sugar

1. Pre-heat the oven to 190ºC.  Grease a 22 cm tin.
2. Roll out the pastry to fit the tin generously.  Line the tin.

3.  Spoon the lemon curd in and onto the pastry.  Spread evenly.
4.  For the meringue.  Whisk the egg whites up in a bowl until they form stiff peaks and you can do this...i.e.
hold the bowl over your head, without the whisked egg whites falling over you...Whisk in the caster sugar a spoonfull at a time.

5.  Spoon meringue mixture on top of the lemon curd.
6.  Bake for about 45 minutes until the meringue is crisp on the outside and inside is soft and marshmallowy.
7.  Serve warm or cold.

And here you have it.