Virginia posted this a while back on the Dessert Exchange. It's really good.

Lemon Meringue Pie
(from Farm JournalÂs Country Cookbook, 1959 edition)

1-1/4 cups sugar
3 tablespoons flour
3 tablespoons cornstarch
1/8 teaspoon salt
2 cups boiling water
3 egg yolks
2 tablespoons grated lemon zest
1/3 cup strained lemon juice
1 tablespoons butter
1 (9") baked pie shell
3 egg whites
6 tablespoons

Combine 1-1/4 cups sugar, flour, cornstarch and salt in top of double boiler; gradually stir in water. Cook until mixture thickens (about 10 minutes). (*I do this in the microwave, using an 8-cup Pyrex bowl. Cook on high about 4-5 min., then cook and stir in 1 minute increments. You can always add more cooking time, but canÂt subtract time if you overcook it.)

Beat egg yolks; add zest, juice and butter. Add cooked mixture slowly to egg mixture a couple tablespoons at a time (donÂt add egg mixture to cooked mixture, or the eggs will cook); return to double boiler (or microwave). Cook about 5 minutes longer, stirring constantly (about 2 Â 3 min. on high in microwave, or until thickened.) Cool slightly; pour into baked pie shell.

Make meringue by beating egg whites until stiff; add 6 tablespoons sugar gradually, beating until mixture is still and glossy. Pile lightly slightly cooled filling, spreading completely to edge of pastry. Bake in slow oven (325) 20 to 25 min., or until lightly browned.

Here's a really, really easy version:

Lemon Meringue Pie
Base:
Combine 125g plain crushed biscuits with 60g melted butter. Press into a 23cm pie plate and chill.

Filling:
440g can condensed milk
1/2 cup lemon juice (lemons MUST be ripe)
3 eggs, separated
1/2 cup castor sugar

Combine condensed milk and lemon juice. Beat egg yolks, add to the milk mixture. Pour over the prepared base. Beat egg whites until stiff, gradually add castor sugar, beating continuously. Spoon meringue over filling, making sure that it touches the edges all round. Bake in preheated oven (180C) for 10 minutes.

Thank you for both of these. They sound just like what I was wishing for and delicious.

You're most welcome & congratulations on the new grandbaby.