This is a hybrid of a few Lemon Meringue Pie Recipes that I liked. I like the idea of a simple filling as I don't have all afternoon to stand over a custard stirring and muttering and wiping the back of spoons. The meringue is a little more work but still very easy. I figure the meringue is the star of the pie so a little more effort makes for impressive results. This looks, and more importantly tastes, AMAZING!
Start by pre-heating your oven to 160 then blend condensed milk, lemon juice and zest together.
Add lightly beaten egg yolks and mix well.
Pour into your prepared base of choice (see note at the bottom of recipe).
For the meringue topping: Mix cornstarch and 1/3 cup water in a small saucepan.
Bring to a simmer, whisking occasionally until thickened.
Remove from heat when translucent and thickened.
In a large mixing bowl, mix cream of tartar and sugar together.
Beat egg whites with whip attachment of mixer until frothy then add vanilla.
Beat in sugar mixture, 1 tbsp at a time making sure each addition is mixed well before adding the next.
Drop in cornstarch mixture 1 tbsp at a time until stiff peaks form.
Distribute meringue evenly over the top of the lemon filling starting with the edges and then the middle making sure the meringue attaches to the crust. Get creative here! Make your meringue look amazing by using the back of a spoon to lift peaks and create swirls on the top of your pie.
Bake for about 20 minutes or until golden brown on the top.
Cool completely before serving.
NB You will note I have not included a method or ingredients for the pie base. I personally use the pre-prepared pie shells as I am usually pressed for time but you can make your own pastry crust if you prefer or do a simple crushed biscuit/melted butter base.