Lemon Meringue Pie

Directions

1. 1
   Preheat the oven to 180C.On a lightly floured work surface roll the pastry to about 2mm thickness, remember the thinner the better.Line eight 10 cm individual tart cases, line the inside of the pastry with parchment paper and then fill with baking beans.Blind bake thetart casesfor 20minutes until cooked and golden brown.In the meantime make the filling, mix the condensed milk with the egg yolks, lemon juice and a pinch of salt.Once the tart cases are cooked remove the baking beans and leave the tart cases in the moulds on the baking tray.
2. 2
   Pour the mix in the prepared blind baked tart cases, return to the ovenfor 8 minutes until just set.Increase the oven temperature to 200C.While the tarts are in the oven make the meringue. In a electric mixer with a balloon whisk, whisk the whites until it starts to foam, slowly add the sugar and whip the meringue till soft peaks form.Use a disposable piping bag to pipe the meringue peaks onto the pre-baked lemon mixture.Return the tarts to the oven until the meringue turns golden brown about 5 8 minutes.
3. 3
   Let the tarts cool for 5 minutes, then remove them from the cases and leave to cool on a cooling rack or serve warm.