Lisa Randell's
‘Mother’s Meringue’

  • Bake type: Pies
  • Made in: Nottingham, England
  • Skill level: Easy
  • Time taken: 2 hours

About this Bake

This recipe comes from my mother-in-law. It’s a definite family favourite.

Top tip

Use a flan/tart case and roll the pastry out between two pieces of parchment paper for to keep it in once piece. Blind bake the the pie case first and allow it to fully cook before adding the lemon curd filling.