Ingredients:

200 g tennis biscuits (base)

30 ml melted butter (base)

1 can condensed milk (filling)

125 ml lemon juice (filling)

zest of one lemon (filling)

3 eggs, separated (filling)

150 ml caster sugar (meringue)

pinch of salt (meringue)

pinch of cream of tartar (meringue)

Directions:

1. Preheat the oven to 180°C.

2. Base. Using a food processor, pulse the tennis biscuits until they are crumbs. Add in the melted butter and pulse again until everything is combined. Push the biscuit base into a 23cm pie dish and use the back of a spoon to even it out. Place in the fridge to firm up.

3. Lemon filling. Mix the condensed milk, lemon juice, zest and the 3 egg yolks. Set aside the whites for the meringue. Pour the lemon mixture into the biscuit base and set aside.

4. Meringue. In a clean, dry glass bowl whisk the egg whites until they reach firm peaks. Gradually add in the caster sugar one tablespoon at a time whisking between additions. The mixture should be stiff and glossy. Don’t overbeat. Spoon or pipe the meringue onto the filing.

5. Bake for 10 – 15 minutes or until the filling is set and the meringue is browning slightly. Serve cool.

Bon Appetit!