Preparation instructions

1. Pour the contents of one sachet into a saucepan and stir in 280ml of cold water.

For a richer filling, add an egg yolk if desired.

2. Over low heat, stir continuously until the mixture bubbles and boils.

3. Simmer for 1 minute and then remove from the heat.

4. Pour the liquid into a suitable serving dish and allow it to cool.

Lemon Meringue Pie 

All you need is: Pre-baked 18cm (7") Pastry Case, 2 Egg Whites, 1 Egg Yolk (optional)

110g (4oz) Caster Sugar.

1. Pre-heat oven to 160°C (140°C for a fan oven) / 325°F / Gas Mark 3.

2. Place the pre-baked pastry case on a baking tray.

3. Make the lemon pie filling as per the instructions above and pour into the

pastry case. Allow to cool.

4. Whisk 2 egg whites until stiff in a clean, grease-free bowl.

5. Gradually whisk in the caster sugar, a quarter at a time, until all the sugar is

incorporated, and the meringue is glossy and forms stiff peaks.

6. Spread the meringue over the filling until completely covered.

7. Bake in the centre of the oven for 25 minutes. Serve warm or cold.

If serving warm, allow to rest for 15 minutes before serving.