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.
