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.