Short answer - Me!
These last weeks I have been obsessed with perfecting my Lemon Meringue Pie recipe, and so the house has been dotted with these perfect fluffy desserts. Any opportunity I had to make a dessert and I was on it! In all, I think, I made seven... and I'm almost happy!
So I'm going to give you the recipe, although it may have to be replaced sometime soon, at this very moment I am Lemoned and Meringued out!
Lisa's Lemon Cloud Pie
Firstly for the base, line a 9" deep cake tin with greasproof paper or tin foil. In your processor blitz about 300gms of digestive biscuits to crumbs. Melt 125gms butter in a saucepan and stir through the biscuits. Pour the buttered crumbs into the tin and press down, with a soup spoon, until smooth. Pop into the fridge as you do the next stage.
Now, for the filling you will need,
2 Large Lemons, zested and juiced
2 egg yolks, beaten
100gms caster sugar
Pour enough water (maybe 50mls or so) into the cornflour and stir, despite resistance, until smooth. Then, in a saucepan, bring the water and the lemon zest to the boil. Remove from the heat and add to the cornflour paste. Add the sugar and the egg yolks. Return to the pan and stir with a wooden spoon until you will see it start to thicken. Continue until it coats the back of the spoon and hangs rather than drips. Pour onto the biscuit crumb crust and chill.
Make your meringue topping by whipping 3/4 egg whites until they have stiff peaks. Add approximately 120/150gms caster sugar and whip again until the meringue is glossy. Pour into the tin, on top of the curd and then into a medium oven (I preheat to 200c and then turn down to 150c when I put the pie in) for 45 minutes. If the top becomes too brown while cooking, cover with foil.
Remove from the oven and leave to stand on a teatowel (curds sweat!) for about ten minutes or longer before serving.