How to Make Lemon and Ricotta Meringue Pie

Ingredients

• Cooking spray
• 1 sheet frozen 25% reduced-fat shortcrust pastry, thawed
• Plain flour, for dusting
• 375 g tub Pantalica Smooth Light Ricotta Cheese
• ½ cup (150 g) Yackandandah Lemon Curd
• 50 g egg, lightly whisked
• 1 finely grated lemon zest
• 3 egg whites (from 50 g eggs)
• 0.33 cup (80 g) caster sugar

1. Preheat oven to 170°C (fan-forced). Line an oven tray with baking paper. Spray a 20 cm (base measurement) loose-based flan tin with cooking spray. Roll out pastry on a lightly floured surface until large enough to line tin. Line tin with pastry, trimming edges and discarding any remaining pastry. Refrigerate for 20 minutes to chill.
2. Put prepared tin on prepared tray. Cover pastry case with a piece of baking paper and fill with baking beans or rice. Bake for 15 minutes. Remove paper and beans. Bake for a further 8 minutes or until pastry is just cooked. Set aside for 10 minutes to cool slightly. Reduce oven temperature to 160°C (fan-forced).
3. Put ricotta, lemon curd, egg and lemon zest in a medium bowl. Whisk to combine. Spoon filling into cooled pastry case and smooth the surface. Bake for 20-25 minutes or until filling is set. Set aside .
4. Using electric beaters, whisk eggwhites, on medium, in a clean, dry medium bowl until soft peaks form. Add sugar, 1 Tbsp at a time, whisking well (on medium-high) between each addition until the sugar is dissolved.
5. Spoon eggwhite mixture over filling. Bake for 8 minutes or until meringue is light golden. Set aside to cool for 20 minutes. Cut into pieces. Serve.