Reese’s sweet family recipes

SERVES 6 COOKING 35 MINUTES (PLUS RESTING)

1 23cm pre-baked pie shell (buy sweet short pastry and follow packet instructions) FILLING 6 large eggs 2 large egg yolks 2 cups sugar zest of 4 lemons, finely grated,

plus juice 1 cup softened butter MERINGUE 6 large egg whites

1⁄ teaspoon salt 8 ¼ teaspoon cream of tartar 6 tablespoons icing sugar

1. Preheat oven to 150°C. 2. FILLING. Whisk together eggs, yolks and sugar in a small saucepan. Cook over medium-low heat for 7 to 8 minutes, whisking constantly, until the mixture thickens and forms a custard.

3. Remove from heat, then mix in lemon zest, lemon juice and butter. Let it cool while making the meringue.

4. MERINGUE. Whisk egg whites in a bowl until frothy. Add salt and cream of tartar, then beat until stiff but not dry. Beat in icing sugar ½ tablespoon at a time until combined. Continue beating until the meringue is glossy and holds its shape well.

5. Pour the lemon custard into the pie shell. Spoon meringue on top of the filled pie and use a spatula to gently spread into waves to the edges of the crust.

6. Bake in preheated oven for 15 minutes. Turn off the oven and let the pie cool for 45 minutes with the oven door closed. Remove to a wire rack and let cool to room temperature before serving.