Quick lemon meringue pie

Preheat the oven to 190C/375F/gas 5 and grease a 22cm/9in tin.

Roll out the pastry to generously fit the tin. Line the tin with the pastry.

Spoon the lemon curd into the pastry lined tin and spread evenly to the edges.

For the meringue, whisk the egg whites in a large bowl until they form stiff peaks (this means you can hold the bowl upside down above your head and it will not fall out). Whisk in the caster sugar, a spoonful at a time.

Spoon the meringue mixture on top of the lemon curd.

Bake the pie for about 45 minutes until the meringue is crisp on the outside and soft and marshmallow-like underneath.

Serve warm or cold in slices.