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Blackberry and Lemon Meringue Pie

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  • Serves: 6
Blackberry and Lemon Meringue Pie


  • 4 tbsp blackberry jam
  • 175g blackberries, defrosted if frozen
  • 25g sugar
  • 2 medium egg whites
  • 50g caster sugar
  • 50g soft light brown sugar
  • 1 (420g) ready-made lemon tart
  • Cream to serve


  1. Place jam, blackberries and sugar in a large saucepan. Heat gently over medium heat for 2 mins until jam and sugar have melted. Crush berries lightly with a fork.

    Preheat the oven to 180°C., 160°C. Fan, Gas Mark 5. In a clean, dry bowl, whisk the egg whites until stiff. Gradually add the sugar 1 tbsp at a time, whisking well between each addition until the meringue forms stiff peaks.

    Place the lemon tart on a baking tray. Pour the blackberries over the top, spreading out evenly, making sure that none spills over the edge. Spoon the meringue over the blackberries, completely enclosing the berries. Use a fork to form peaks with the meringue.

    Bake for 20 mins until the meringue is crisp and lightly golden on top. Serve the pie in wedges either warm or cold with cream if liked.

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