Method:

• Preheat oven to 200C, 180C fan, gas 4
• Combine all the pastry ingredients together in an electric mixer or you can use a large bowl,  and use your hands to Combine.
• Roll out the pastry and line the dish with it, trim away any excess. Refrigerate for 5-10 minutes.
• To blind bake, place a sheet of parchment paper on top of the pastry and fill with baking beans, dry rice or pasta.
• Bake for 10 minutes.
• Remove parchment paper and baking beans and return to the oven for 5-7 minuets. 
• To make the meringue, beat the egg whites to soft peaks in a mixing bowl with an electric or handheld mixer.
• Add the sugar one tablespoon at a time until texture is stiff and glossy. 
• To make the lemon filling, combine the condensed milk, egg yolks and lemon zest and juice, whisk to combine and it will naturally thicken. 
• Fill the pastry with the lemon filling, and spoon the meringue on top, use a spoon to spread into the edges. 
• Bake for 15 minutes until golden on top.