The best easiest pie ever!

Lemon Meringue Pie is my all time favourite!! It's up there with my Sticky Date Pudding but around this time of year it takes the cake, well pie. I only started baking it this year and never thought I would actually like it. Well I love it and probably bake it monthly. When I first began to bake it I followed a recipe off the net but now I just make it to what I think works best. I have used 3 different recipes in the past and kind of combined them all a bit to make it the easiest and quickest way. It is really easy to make and will only take about 20 minutes to prepare and 15 minutes to bake.
So here it goes, preheat oven to 180 degrees.
For the base of the pie I just use packet mixed biscuit base by white wings, super easy just melt about 4 tablespoons of butter per pack and mix it in. I use two packets to insure I get a good amount and enough to go up the sides of my 20cm tart tin. I just put it all in the tin once its mixed and push it down with CLEAN hands! Then chill it for about 15 minutes.

The filling is the most time consuming, yet it isn't (make sense?). You will need:
-Juice of 2 lemons (makes about 1/2 a cup which is the amount you will want)
-Zest of two lemons
-3 egg yolks (keep whites for the meringue)
-1 395g can of Condensed Milk
Add the lemon and eggs into a saucepan not heated and whisk together, once combined add the condensed milk and turn on a low heat. Continue whisking until all is combined well and add the zest, mix for a little bit longer. Set aside until the base has chilled for 15 minutes and then add to base.

The meringue is very straight forward. You will need 5 egg whites and half a cup of caster sugar. Plus a little bit more to sprinkle over the top. Use the 3 egg whites left over for the filling and an extra 2. You could just use 3 egg whites but I like a high meringue. You will need to beat this on high and gradually add the sugar. The meringue must be stiff and thick. Like it would not even slide off a spoon. Spread out the meringue, adding it by spoonful onto the top of the pie, ensuring to cover all of the filling. I can never make the cool little peaks with a spoon so I just spread it out and leave it, sprinkle a bit of caster sugar over the top to make sure it goes hard. Put it in the oven for about 15 minutes or until the top is nice and golden brown.
You can let it cool down before serving or just eat it straight away. I like it better the next day, after it has been refrigerated over night, but it doesn't really matter.
Enjoy! Leave me with a comment of something you want me to make, love trying to new recipes. Well reading them and then making up my own :)