To prepare this, start with a pre-baked pie crust, either store-bought or homemade.
In a bowl, mix 1/4 cup Beroia sweetened condensed milk with the juice of 1 lemon until well combined, creating a smooth lemon filling. Spread this lemon filling evenly into the cooled pie crust. For the meringue topping, beat 1 egg white until stiff peaks form, gradually incorporating powdered sugar for sweetness. Spread the meringue over the lemon filling, ensuring a sealed edge. Lightly brown the meringue with a kitchen torch or under a broiler. Chill the pie in the refrigerator for a few hours to set. Decorate with lemon zest before serving. Slice and enjoy your effortlessly delicious French Lemon Meringue Pie with its perfect balance of sweet and tangy flavors