Simon Rimmer served up a delicious lemon and blueberry meringue pie on Sunday Brunch.
The ingredients for the pastry are: 225g plain flour, 75g butter, cold and cubed, pinch salt, 100g sifted icing sugar, 50ml milk and 2 egg yolks.
For the filling: 2tbs corn flour, 100g sugar, zest 2 lemons, juice from 4 lemons, 90g butter and 3 yolks 1 egg.
For the meringue: 15g freeze dried blueberries, 200g sugar, 4 egg whites and 2 tsp corn flour.
See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.