Lemon Meringue Pie

Ingredients

• 500g McDougalls Shortcrust Pastry Mix
• 100g caster sugar
• 170ml water
• 1 packet Bird’s Lemon Filling Mix
• 1.15l water
• 1 packet Bird’s Meringue Mix
• 160ml water
• 220g caster sugar

Method

1. Pre-heat oven to 170°C. Mix McDougalls Shortcrust Pastry Mix with 170ml water to make a dough. Rest for 10 minutes then roll out
   
   
2. Divide pastry into four, roll and line four 18cm/7” pie tins. Bake blind for 20 minutes or until cooked
   
   
   
3. Blend Bird’s Lemon Filling Mix with 1.15l cold water. Bring to the boil, stirring continuously, and simmer for 1 minute
   
   
4. Pour into baked pastry cases and allow to cool
   
   
5. Add 160ml water to the Bird’s Meringue Mix and whisk on a low speed for 1 minute
   
   
6. Increase to a high speed and whisk until mixture forms soft peaks. Add the 220g caster sugar and blend on a low speed for 1 minute
   
7. Divide the meringue between the 4 pastry cases to cover the lemon filling. Create a peak finish
   
8. Cook for 40 minutes at 160°C

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