Usually, these kinds of tarts have a lemon curd-like filling, that has to be cooked before pouring into the pastry case. This one you can just mix and pour in. Even though it is made with condensed milk, it doesn’t have that sickly sweetness that is associated with sweetened condensed milk. It makes a lovely fresh, lemony, soft filling that just holds it’s shape. I love it together with the crisp pastry and the fluffy meringue.
Once baked, the pie can be eaten warm or cold. The meringue will shrink a little after a while. Also, it might ooze some sugar syrup, which isn’t pretty, but doesn’t impair the flavour. The pie can be kept up to 2 days (refridgerated).
Lemon Meringue Pie
Adapted from “Mary Berry’s Baking Bible”
1 can condensed milk
3 egg yolks
finely grated rind and juice of 3 lemons
3 egg whites
175 g sugar
Preheat the oven to 220C. Roll out the dough. Line a pie-dish with it. Take a sheet of baking paper, crumble it, then smooth it out again. Use this to line the dough, then pour in pie weights or dry beans. Place in the oven, bake 12-15 minutes (the edges should be lightly golden). Remove baking paper and weights, and return the crust to the oven for another 5 minutes.
Meanwhile, prepare the filling by mixing the condensed milk, egg yolks, lemon rind and lemon juice. Whisk the egg whites until stiff but not dry. Gradually add the sugar, a spoon at the time, whisking well between each addition. Whisk until very stiff and all the sugar has been added.
Turn down the oven to 190C. Pour the lemon filling in the crust. Dollop the meringue on top and swirl a little, or use a piping bag to pipe it on. Bake for 15-20 minutes, or until the meringue is light brown. Leave to cool for a minimum of 30 minutes before serving.