Lemon Meringue Pie

Step 1: Cook flan/pie base according to packet directions and then let it cool.

Step 2: Finely grate rind and squeeze juice from the lemons; you will need 1 tablespoon lemon rind and 1/2 cup juice.

Step 3: Separate the eggs and whisk egg yolks and condensed milk in a bowl until combined and then stir in rind and juice and immediately pour into prepared cooled flan/pie base and smooth over the top.

Step 4: Beat egg whites in a small bowl of an electric mixer until soft peaks form and then beat in the sugar, 1 tablespoon at a time until thick and glossy and then spoon meringue over the filling and cook in a moderate oven (180C) for about 20 minutes, or until topping is lightly browned and cool pie before serving.

Step 5: TIP - egg white, it is best to have eggs at room temperature, for maximum volume. Serve pie warm or cold with the whipped cream and/or ice-cream if you like.