Desserts can often be a little heavy and when dining Alfresco it's nice to keep it light and sometimes fluffy, just like meringue! That's why Sophie Conran's homemade lemon meringue pie is the perfect dessert for entertaining guests dining Alfresco this spring. Our homemade recipe is an easy recipe to follow and serves 10 (depending on how big you take your pie slices!)

Ingredients

For the the pastry:

250g sweet shortcrust pastry

For the lemon filling:

4 egg yolks, lightly beaten

45g cornflour

1 tbsp cold water

Juice and zest of 2 large organic lemons

300ml boiling water

90g caster sugar

For the meringue:

4 medium egg whites

250g caster sugar

Method

Preheat the oven to 180°C (350°F/Gas 4). Roll out the pastry and line a 22cm (9in) non-stick loose base tin. Prick and blind bake for 15 minutes. Remove baking beans and brush the pastry with the beaten egg yolk.

Mix together the cornflour, cold water, lemon juice and zest. Stir in the boiling water until it is smooth and transfer the mixture into a pan. Simmer over a medium heat until thick - about 3 to 4 minutes.

Beat together the sugar and egg yolks with an electric whisk until pale and creamy. Then, whilst beating, slowly pour in the lemon mixture until thoroughly mixed. Pour into the tart case and allow to cool and set.

Preheat the oven to 220°C (425°F/Gas 7).

Using an electric whisk, whisk the egg whites until they form peaks. Continue whisking and slowly pour in the sugar, until combined. Don’t go too fast or the meringue will collapse - the slower the better. Once all the sugar is mixed in, use a palette knife or spatula, to spread the meringue over the top of the tart, then bake for 15 minutes.

Serve with fresh cream and a few raspberries.

We can't wait to see your bakes, don't forget to tag us on Instagram and use #SophieConranForPortmeirion for your chance to be featured on our Social Media channels and website!