Ingredients

• 200g packet Bakers Tennis Biscuits (crushed in their own packet) *
• 385g tin condensed milk
• 4 to 5 large eggs (yolk and whites seperated)
• 125ml lemon juice (+/- 5 fresh lemons cut in half and squeezed is best)
• 150g butter (melted slightly)
• 100g castor sugar

Method

Preheat oven to 140°C

Mix the crushed biscuits and melted butter in a bowl (do not worry if slightly dry – too much butter and the base may be difficult to remove when serving). Once mixed through press into the base of a small pre-greased pie dish. Place in fridge while preparing the rest of the recipe.

Place the condensed milk and egg yolks into a mixing bowl and stir together until well blended. Add the lemon juice and fold in until completely incorporated and thickened. Pour over the biscuit crust and return to the fridge.

Combine the egg whites and the castor sugar and beat until firm and stiff (around 15 min with an electric mixer) – Using a spatula (or piping bag) and your own creativity – cover the lemon curd with your meringue.

Place in over on middle to top rack of oven for 30 to 35 min. Once time is reached, turn off oven and leave the pie in the oven with door slightly ajar to cool slowly (from 2 hours to overnight).

Place cooled pie in fridge until ready to serve.

* Replace Tennis biscuits with gluten free ginger biscuits if required