Add the eggs whites to a mixing bowl and whisk using an electric mixer. When the whites are lovely and fluffy, slowly add the sugar and continue to whisk until the whites and sugar form “stiff peaks”. This is where the whites stay raised and no longer sag.
4 large eggs, 115 g caster sugar
In a separate mixing bowl add the flour, cornstarch, salt and the sugar to a medium pan and whisk together.
14 g all purpose flour, 2 tbsp corn starch, ¼ tsp salt, 230 g caster sugar
Once mixed, add the water, lemon juice and zest and stir again to combine.
355 ml water, 2 large lemons
Place over a medium high heat and stir until the mixture bubbles away (boiling). Add the butter and stir to combine.
28 g unsalted butter
In a small bowl add the egg yolks and lightly whisk. Carefully add about 3 tablespoons of the mixture from the pan and stir to mix. Add the egg mixture to the pan and stir to mix.
4 large eggs
Place back on the heat and bring to a boil whilst stirring continuously so it doesn’t burn or stick. Once the filling thickens, remove from the heat and pour into the pie crust.
1 medium pie crust
Using a spatula, spread the premade meringue over the filling (whilst its still hot) making sure you go right up to the edges. Using the spatula, create peaks so it’s not just flat.
Place on to a baking tray and place in the oven for 20 minutes or until the meringue is lovely and golden. If not ready after 20 minutes, leave for another 5 minutes and check again.