Hm haven't had this in a while. Looking through the first few links here gave both options. This might give you some ideas.
Jo

Hi Sarah, the first one is with condensed milk. The second with cornflour. Have a look at Taste.com under Lemon Meringue Pie - there is even one for me - a Gluten Free one! Love Chris

P.S. We use the condensed milk method over here in Australia too - but I reckon any Lemon meringue pie should be real lemony (if there is such a word)

Sarah,
The best results is a matter of personal taste in either method used for lemon meringue pie. I have made lemon pies using both cornflower and condensed milk methods. My preference in taste is the one made with milk, as it seems to have more of a smooth rich lemony taste, compared to the more stringent lemon flavor of the cornflour method.
As I said, its just a preference in taste.
Angel

Jim's flying in over the weekend for a slice, it is his favorite pie and I don't make it as I am horrible at meringue!! Can't help you on this one, sister-friend...hugs....Vicki

i make the cornflour one and the family love it have made the condensed milk but far too sweet for us good luck

I have looked at various sites and am now completely confused. Some recipes state to bake the condensed milk filling in the shell before topping with meringue and others say pour in filling and top with meringue - then bake. I wonder what made me say that I would bake a lemon meringue pie............

Wow were i live i buy the lemon mix .Then you add water and still till it thickens,then add your maringue.If your mar. will not stay thick and look nice its because when your beating your egg whites you never added 1 teaspoon of cream of tarter,try it you will see the diference this stuff oes wonders!!carolyn

I call the one with cornflour "Lemon Meringue Pie" and the one with condensed milk "Lemon Ice Box Pie". They are both good, but quite different in texture and taste. I bake mine after I put on the meringue, otherwise your egg whites wouldn't bake or brown - unless you put it in the oven twice. ?? Hope whichever you choose to make turns out well.

I haven't had either, but they both sound good. I have made lemon meringue pies, but I have never used either ingredient in mine.

Please come back to this post, and share with us which one you go for and how it turns out. I might just want your recipe.

I'm sure it will turn out wonderful.

Well - I am used to the way my mother made it - with the cornstarch. I never cared for the condensed milk method, but easy. I have not made one n so long - but I like it really "lemony" and tart - condensed milk is sweetened too much for me.

This is just my opinion. If you want true old fashion lemon meringue pie, you just have to go the corn starch (cornflour) way. Simple, as my dau says,easy peasy lemon squeezy! Carol

Either one will taste good. For me when it is hot outside I go for the ice box/refrigerator pie so I don't have to put on the oven and then top with whipped cream. In the winter I change it up and bake it. My family likes both but my DH likes the ice box version best. That's what his mom always made.

not the answer you want but reading all these postings i am going to make one today....yum....soozie

i would like to add this: USE REAL LEMONS. my husband love lemon meringue pie, and had a lemon tree where i use to live. if you like sweet use condensed milk, if you like it tart, use the cornstarch method, either way it comes out very good but real lemons give a taste that will make you want to eat the entire pie. good luck, betty

You all are making me want one - really bad.

What a great bunch you are. I loved your comments. I will let you know how it goes. *4 all. Sarah.

http://www.recipes4eva.com/2008/09/try-this-south-african-tea-time-treat.html
Sarah I think you should stick to a traditional SOUTH AFRICAN version. Enjoy

Lemon pie is our favorite one.