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Lemon meringue pie

James Martin from James Martin: Sweet
James Martin's delicious little lemon meringue pies need almost no cooking, and couldn't be simpler to make

Lemon meringue pie

Method

1. Melt the butter and combine with the crushed digestive biscuits, stirring until well mixed. Press firmly into the bases of four 7.5cm flan rings set on plates.

2. Combine the cream cheese, cream, icing sugar and lemon curd.

3. Spoon some of the mixture into each ring, smoothing the top with a palette knife.

4. To make the meringue, beat the egg whites until stiff. Then gradually beat in the caster sugar.

5. Carefully remove the flan rings (heating the rings slightly with a blowtorch will make them lift off more easily). Spoon the meringue into a piping bag and pipe over the filling.

6. Use a blow torch to colour the meringue. Alternatively, place under a preheated grill for a few minutes.

7. Decorate with a little raspberry sauce before serving.

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Serves: Makes 4 individual pies

Prep: 5 min
Cook: 25 min

Ingredients
25g Butter
8 digestive biscuits, crushed
200g cream cheese
6 tbsp whipped double cream
1 tbsp plus 1 tsp icing sugar
8 tbsp lemon curd
shop-bought raspberry sauce, to decorate