Lemon Meringue recipe

Lemon Meringue

1 packet Tennis Biscuits (200g) 50g butter, melted 3 eggs, separated 125ml freshly squeezed lemon juice (from 2-3 lemons) 2 tins condensed milk (385g each) ½ cup castor sugar

You will also need a 25cm spring form cake pan

Method: Pre-heat the oven to 180°C. Spray the inside of the spring form pan with non-stick spray. Crush the biscuits using a food processor or you can bash them in a bag with a rolling pin. Add the crushed biscuits to the melted butter and mix until they are combined, and then press the mixture into the cake pan. Beat the condensed milk, lemon juice and egg yolks together for about 2 minutes, and pour on top of the pie crust. To make the meringue, beat the egg whites until stiff peaks form. Slowly add the castor sugar and mix until the meringue is stiff and glossy. Spread the meringue on top of the lemon curd.

Bake until the top is golden, about 10-15 minutes.

Switch off the oven, and allow the meringue to cool. After it has cooled, you can store it in the fridge.

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