I realize I can not get away with talking about lemon meringue pie without giving the recipe. This is the way Louka likes her lemon meringue pie:
200 gr flour
80 gr caster sugar
100 gr salted butter
25 cl lemon juice
25 cl whipping cream
Put this again in the oven (130°C ) and check regularly when the filling starts stiffening up, only take the cake out of the oven when the filling is no longer fluid.
Let the cake rest in the fridge for about one hour before you add the finishing touch and put the cake in the oven for one last time. Good guess, this step was again something which is only executed by Bree Vandekamp and as I have probably more the same time schedule as Lynette I usually skip the fridge part and go straight into putting the finishing touch on the top.
The TOP layer
Whisk the white of 3 eggs together with 60gr icing sugar. Cover the lemon tart with this meringue and put back in the oven (180°C) until the white turns slightly golden brown.
If you ever bake this cake for us or if you feel like you need lots of sugar, then feel free to double the quantities of the top layer, which results in a snowy mountain of meringue.