Lemon Meringue Pie

I love lemons, they are one of my favorite flavours, so lemon meringue pie is a definite favorite in my house.  My mum used to make a fab pie that is the stuff of family legend, so I can only hope to get somewhere close to that.  My take on it is based on Mary Berry's pie but I use normal shortctust pastry for the base rather than the biscuit version she uses.

Shortcrust Pastry
180g flour
90g butter
iced water

Filling
397g tin condensed milk
3 large egg yolks
finely grated rind and juice of 3 lemons

Topping
3 large egg whites
175g castor sugar

• Preheat the oven to 170c
• Make the shortcrust pastry by rubbing the butter into the flour either by hand or with a food processor or with a stand mixer.
• Sprinkle about 3 tbsp of iced water over the mixture and stir in using a  knife.  Bring the mixture together with your hands to form a smooth paste.  If the mixture does not come together add a little more water.  Form the pastry into a disc and wrap in clingfilm and rest for 30 mins.
• Roll out the pastry and line an 8inch pie dish.
• Cut a circle of greaseproof paper a bit bigger than the pie dish and use it to line the pastry case, fill with baking beans.
• Blind bake the pastry for 20 mins, remove the beans and paper and bake for a further 5 mins until the pastry is golden.
• Make the filling by pouring the condensed milk into a bowl then beat in the egg yolks, lemon zest and juice
• Pour the mixture into the pastry case.
• Whisk the egg whites till stiff. Gradually add the sugar a spoon at a time whisking well in between each spoon until the mixture is very stiff.
• Spoon over the pie.
• Bake for 20mins, leave to cool for 30mins then eat warm.