Have been wanting some lemon meringue pie and found this easy recipe which is yummy. I did cheat and used a ready made case.
1⁄2 x 375g packet sweet pastry
For the filling:
397g can condensed milk
2 medium egg yolks
Finely zested rind and juice of 2 lemons
For the meringue:
2 egg whites
125g caster sugar
24cm (91⁄2in) round enamel pie plate
Set the oven to 220°C/425°F/Gas Mark 7 and place a baking sheet in the oven to heat up.
Roll the pastry out and line the pie plate. Prick the base and pinch the edges to pattern them. Chill for 10-15 minutes.
To make the filling: Mix together the condensed milk, egg yolks, lemon rind and juice. Pour the mixture into the pastry case.
To make the meringue: Whisk the egg whites until stiff, then gradually whisk in the sugar. Spoon the meringue on top of the pie, either leaving it just in the centre or covering the top of the pie completely.
Place the pie on the hot baking sheet and turn the oven temperature down to 190°C/375°F/Gas Mark 5 and bake for 30-35 minutes, until the meringue has turned a light golden colour and the pastry is cooked.