1 Pie Crust
4 organic lemons, zest and juice
200g/ 7oz unrefined caster sugar
100g/ 3½oz unsalted butter, cut into cubes
3 Eggs, 1 Egg yolk
For the Meringue:
5 Egg Whites
6-7 Tsp. white Sugar
Preheat the oven to 220°C/430
Put the Pie Crust into a round baking tray. Prick the base with a fork. Bake the pastry case ‘blind’ (add a baking paper and fill it with dry beans) for 15 mins, then remove the paper and beans and bake a further 5-8 mins until the crust is golden brown baked.
Make the Lemon Curd: Put the lemon zest and juice, the sugar and the butter into a heatproof bowl. Sit the bowl over a pan of gently simmering water, making sure the water is not touching the bottom of the bowl. Stir the mixture until all of the butter has melted.
Lightly whisk the eggs and egg yolk and stir them into the lemon mixture. Whisk until all of the ingredients are well combined, then let it cook 10 minutes, stir once in a while, until the mixture is creamy and thick enough to coat the back of a spoon.
Remove the lemon curd from the heat and set aside to cool, stirring occasionally as it cools.
Layer the Lemon Curd on the Pie crust.
Whip the Egg whites, add 5 Tsp. of white Sugar while whipping and continue until the egg whites are silky. Then layer it on the Lemon curd.
Now bake the Pie by 200°C/400F until the Meringue is golden brown.