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Lemon meringue pie recipe

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telegraph.co.uk

Everything about this is joyful, from the clouds of soft meringue to the rich yellow curd and the crumbly, buttery base. You could, of course, buy a good lemon curd, but this recipe, adapted from the brilliant 1950s book ‘Artistry in Cold Food Preparation’, tastes so above and beyond anything you can buy that it is worth that marginal extra effort.Prep time: 30 minutes, plus chilling time | Cooking time: 5 minutesEight to 10For the baseFor the lemon curdFor the meringueRecipe from ‘A Table for Friends’ by Skye McAlpine (Bloomsbury, £26).

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