Lemon Meringue Pie
An old family recipe, and the first thing I ever cooked that involved an oven (now please take note that this is translated from Spanish, so bear with me if it's a little bit literal)...
**Crust**
1 cup of flour (self-raising)
1 egg
80gms butter (or marguerine)
1 pinch of salt
Make crumbs with the flour and the butter. Add the egg and a little bit of cold water. Bring together without kneading, and then refrigerate for 10 mins.
Extend on a low mold that has been buttered (if you have one that pops out from its sides even better!). Using a fork, pinch the crust and then cook in a medium oven for about 10 minutes (Photo 1 - Starting on the top row left). Once cooked, you can fill it.
**Filling**
1 can condensed milk (this is the quantify for a small pie - add more of each item as required)
3 egg yolks
Lemon Juice from 3 juicy lemons (I like mine very tangy so generally I add more - I end up at about 100 Ml)
On a bowl pour the condensed milk. Add the egg yolks and mix. Add the lemon juice a little bit at a time so that you can incorporate it well. Taste it (extremely important step - needs to be lemony, but still sweet). When the mix is ready it shouldn't be very runny (if it's watery, you've added too much lemon juice, and you'll need more condensed milk to counteract it - Photo 2)
**Meringue**
With the remaining egg whites, beat until fluffly, then add about 3 spoons of sugar to sweeten. (Photo 3)
**Putting it together**
Pour the lemon mixture over the crust, and then top with the meringue (Photo 4)
Place in the oven to toast the meringue (Photo 5)
Voila - Lemon Meringue Pie (Photo 6).
Now - There is one crucial thing that you must NOT do while toasting the meringue - DO NOT check Flickr (and if you are make sure that your kitchen is close to your computer or that you delegate the job of checking the pie)!!!! That was my mistake (thus the very toasty Photo 6), I became so caught up with checking photos that I forgot about the pie (until my nose told me it was time!).