Lemon Meringue Pie Cake Decorating and Baking Tutorial

1. You’ll need 12 small 4″ round dishes by 1″ deep. Preheat oven to 190 c/ 170 c fan/ gas mark 5.
2. First thing to do is melt the butter in a heavy based sauce pan, remove the pan from the heat and stir in the crunched up digestive biscuit and gingerbread biscuit (you can do this by putting them in a food bag and bashing with a rolling pin) then press the mixture into the base of each bowl with a gentle press from the back of a spoon.
3. To make the filling, mix together the condensed milk with the egg yolk, lemon rind and strained juice. Give it a good stir to bring it all together, it will look a little lumpy. Then carefully divide between all 12 dishes.
4. To make the topping pop the egg whites into a large bowl (make sure it is grease free), attach a balloon whisk to your mixer and whisk egg white until nice and fluffy. Slowly start adding the caster sugar until all mixed in then pop mixer on to full speed for a couple of minutes.
5. You can either apply the meringue by spooning it on top of the lemon mix or by using a piping bag. Pop in the oven for 15 – 20 minutes until the meringue has a pale golden look. Once ready leave to slightly cool for 15-20 minutes before serving.

Some other ideas for your own lemon meringue pie!

Paul goes over ways to monetise your own lemon meringue pie.