Individual Lemon Meringue Pie
150g Shortcrust Pastry
For the lemon curd:
The zest and juice of one lemon
115g caster sugar
For the meringue:
50g caster sugar
1 egg white
Roll the pastry out until half a centimetre thick, and line muffin tins. Blind bake in the oven for 8-10mins at gas mark 6 (leave the oven on while doing the next stage to ensure it is pre-heated).
Give it all a good stir to ensure there are no lumps and zap again for a further 1min. Keep doing this until you feel the mixture thicken (note: we are not expecting it to get really thick at this stage, this will happen when it cools!)
Allow the mix to cook while whipping up the meringue – first using an electric whisk, whisk your egg white until it forms stiff peaks (in other words you can hold it over your head!) Then slowly add the caster sugar (I recommend on tbsp at a time!) Once it has gone thick and glossy it is ready!
Pour the cooled curd into the pastry cases. Then top with the meringue. Bake in the oven at gas mark 6 for 10mins (or until the meringue begins to go golden.)
These can be served hot straight out of the oven, or be left to cool!
Pricing (based on Asda's own unless otherwise specified)
Pastry 30p, Eggs 16p, Lemon 14p, Caster Sugar 28p, Butter 5p
Total (makes 4) = 93p
Per portion = 24p