Simon Rimmer lemon and blueberry meringue pie recipe on Sunday Brunch

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.

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