Ingredients
This recipe makes a medium meringue and can easily be doubled if a large one is required. This one cuts into approximately 6-8 slices.
Crust
- ½ packet tennis/marie/tea biscuits
- 100g butter, melted
Filling
- 1 tin condensed milk
- ½ cup lemon juice
- Zest of 1 lemon
- 3 extra large egg yolks
TOPPING
- 3 extra large egg whites
- 1 Tbsp caster sugar
- ¼ tsp cream of tartar
Method
Make the base by crushing the biscuits finely, mix with the melted butter.
Lightly grease a flute pie dish or any other suitable dish.
Pour the biscuit crumbs into the dish and press down firmly using the back of a spoon.
Refrigerate until firm or leave in the freezer for approximately 30mins.
For the filling, mix together the condensed milk, egg yolk, lemon juice and lemon rind in a medium mixing bowl.
When the base has set pour the filling on top.
Using a clean mixing bowl, whisk the egg whites until stiff.
Fold in the castor sugar and the cream of tartar.
Pile the egg white on top of the filling.
Bake in a preheated oven at 180°C for 15-20mins until the top is golden brown.
Remove from the oven, leave to cool down completely and refrigerate for about 2 hours before serving.