4 tablespoons strawberry jam
caster sugar, for dusting
butter, for greasing
4 egg whites
200g (7oz) caster sugar
500ml (18fl oz) milk
50g (1 ¾ oz) caster sugar
2 Earl Grey tea bags
1 vanilla pod, seeds only
100g (3 ½ oz) white breadcrumbs
1 lemon, zest only
4 egg yolks, beaten
Preheat your oven to 160°C fan/350°F/gas mark 4. Grease a 25cm (10 inch) pie dish.
To make the custard, put the milk, sugar, tea bags and vanilla seeds into a medium saucepan and bring to the boil. Reduce the heat to a simmer and leave for 5 minutes to extract the flavour from the tea.
Remove and discard the tea bags, then turn off the heat and stir in the breadcrumbs and lemon zest. Allow to sit for 10–15 minutes. The breadcrumbs will absorb lots of the milk and swell. Stir in the egg yolks, then spoon the mixture into the greased pie dish. Bake for 25 minutes, or until set.
Meanwhile, make the meringue. Whisk the egg whites until stiff, then continuing to whisk, add the sugar. When the custard is ready, take it out of the oven and spread the jam evenly over the top. You may want to heat up the jam a little to make this easier.
Now spoon or pipe the meringue evenly over the whole pie. Sprinkle evenly with caster sugar, then bake for 15 minutes. The meringue should be golden brown, the sugar caramelizing to give a nice crunch.