MERINGUE PIE

Make this showstopping dessert to celebrate Mum on Mother's Day (21 March) - it's light, zesty and sure to impress

- TOM KERRIDGE

When we did a podcast about kitchen disasters, I started thinking about the tricks you can have up your sleeve to save them. The skill of a chef shouldn't be judged on what's gone wrong, but rather on how they fix it. Over-boil your potatoes for roasties? Serve mash instead. Crackling hasn't crisped up? Take it off the joint and flash it under the grill to turn it golden and crispy. On the sweet side, knowing how to make a meringue topping can sometimes save a dessert - it can hide a few things that have gone wrong or, in this case, elevate it from a simple pudding to something spectacular. Without the meringue, this recipe still produces a perfectly good lime tart, but with it, you've got height, theatre and wow factor - and whoever you serve it to will see that you've made a real effort.

Lime meringue pie

For the best result, a meringue-topped pie should be eaten on the day it's made. Even better, enjoy it while slightly warm.

SERVES 8-10 PREP 30 mins plus at least 30 mins chilling and 1 hr cooling COOK 1 hr 30 mins MORE EFFORT V