Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, kerry's easy as pie lemon meringue. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

This Lemon Meringue Pie is super lemony as I made it for my mum who loves lemon to the max (like these Lemon Curd Shortbread bars)! If you're a bit less keen on a strong lemon flavour, just use less lemon juice in the curd and replace it with the same amount of water. If you're worried about making lemon curd yourself - don't be!

Kerry's Easy as Pie Lemon Meringue is one of the most favored of recent trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. They are fine and they look fantastic. Kerry's Easy as Pie Lemon Meringue is something that I’ve loved my entire life.

To get started with this recipe, we have to prepare a few components. You can have kerry's easy as pie lemon meringue using 4 ingredients and 16 steps. Here is how you can achieve it.

The ingredients needed to make Kerry's Easy as Pie Lemon Meringue:

1. Get 3 large eggs
2. Make ready 1/2 cup castor sugar
3. Prepare 1 tin condensed milk
4. Prepare 1/2 cup lemon juice

Cover pie to the edges with the meringue, being sure to seal the edges with the meringue. Make pastry: Coarsely rub the butter/margarine into the flour. Add sufficient water to mix to a soft. Roll out pastry and use to line the prepared tin.

Instructions to make Kerry's Easy as Pie Lemon Meringue:

1. line greased pie dish with shortbread pastry and blind bake at 180ºC. set aside (can use any crust but I prefer making my own shortbread)
2. pre-heat oven to 160ºC
3. separate eggs
4. beat egg whites until stiff peaks are formed (must be able to turn bowl over without the eggs falling out)
5. slowly add castor sugar
6. beat until glossy
7. set aside
8. beat egg yolks
9. add tin of condensed milk and beat
10. add lemon juice and beat
11. mixture will thicken
12. pour mixture into ready pastry crust
13. spoon on meringue and distribute evenly
14. bake for 25-30 mins
15. take out and allow to cool before refrigerating
16. if you refrigerate too soon the meringue will soften

Spread meringue all over to cover filling completely. Using a spoon, swirl meringue all over to make even peaks. Leave pie to cool completely before releasing from tin. Best eaten on the day of baking. Spoon meringue over the top while filling is still hot.

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