Preheat the oven to 180°C.
Put the prepared apple slices in a saucepan and drizzle over the lemon juice, 4 tbsp sugar and 1 tbsp of water.
Stew the apples over a low heat for a few minutes under a
lid until tender (stirring a couple of times).
Once cooked taste and stir in a little more sugar if
necessary (don’t over sweeten as it’s nice to have a contrast to the very sweet
meringue topping). Then set aside.
Now make the meringue by whisking (electric) the egg whites in a large clean bowl until they form stiff peaks.
Gradually add the castor sugar 1 tbsp at a time whilst still whisking. You should end up with a smooth and glossy meringue.
Pour the stewed apples into an oven proof dish.
Put the meringue mixture on top of the apples
and spread evenly with a spatula.
Pat the meringue with your spatula to give a ruffled surface.
Bake in the oven for 15 minutes or until pale golden brown.