Lemon meringue pie!
Preheat oven to 190C. Grease a pie dish and roll out a layer of ready-made shortcrust pastry. Line the dish with the pastry and then spread eight tablespoons of lemon curd evenly across. Whisk six egg whites in a large bowl until they form stiff peaks. Then whisk in 300g caster sugar, a spoonful at a time. Spoon the mixture over the lemon curd and bake the pie for about 45 minutes so it’s crispy on the outside, soft on the inside.