Lemon Meringue Pie

Mix 24g egg white powder with 180ml water in a clean bowl. Stir gently and let rest for 10 minutes. This gives you the equivalent of 6 fresh egg whites — no cracking, no separating, no waste.

Roll out shortcrust pastry and line a 23cm tart tin. Prick the base with a fork, line with baking paper and fill with baking beans. Bake at 200°C / 400°F for 15 minutes, then remove beans and paper and bake 5 more minutes until golden. Set aside to cool.

In a saucepan, whisk together lemon juice, zest, 100g sugar, cornflour, and egg yolks. Cook over medium heat, stirring constantly, until thick and bubbling. Remove from heat and whisk in cold butter cubes until smooth and glossy. Pour into the cooled pastry case.

Whisk your rehydrated egg whites to soft peaks. Gradually add the remaining 100g sugar, one tablespoon at a time, whisking until you reach stiff, glossy peaks. The meringue should be thick, shiny, and hold its shape — this is where our powder's stability shines.

Spoon the meringue over the hot lemon curd, spreading to the edges to seal. Use the back of a spoon to create dramatic peaks and swirls — the more texture, the better the toasted finish. Work quickly while the curd is still warm.

For the classic toasted look, use a kitchen blowtorch to caramelise the meringue peaks until golden brown. No torch? Bake at 200°C / 400°F for 3–5 minutes — watch it closely! The contrast of crisp toasted peaks and soft marshmallow underneath is the signature finish.

Let the pie cool completely before slicing — at least 2 hours, or overnight in the fridge. The lemon curd will set perfectly and the meringue will stay stable. Serve in generous slices with a dusting of icing sugar if desired.