Lemon Merengue Pie

Pastry
125g Butter
4 Table spoon of castor sugar
Melt butter and mix in sugar
Add teaspoon of vanilla essence
Add 1 egg
Add 1 cups of self-rising flour
Flour hands and pat pastry into dish
Blind bake for 15 minutes at 180 degrees or until golden brown

Lemon Filling
1 tin of condensed milk
2 Egg yolks
cup of lemon juice (approx. 3 lemons)
Mix together well
Poor into pastry

Merengue
2 Tablespoons of castor sugar
2 egg whites
Beat until thick adding sugar gradually

Leave filling to set for a few minutes and spoon merengue onto the filling and put
back into oven until merengue begins to brown.