Ingredients
You will need:
- 1 packet of Biscuits (any type) but I find a coconut base biscuit works best
- 4 table spoons Butter (melted)
Now make the filling
- 1 tin Condensed milk
- 2 large Eggs separated
- 100 ml Lemon juice
- 4 table spoons Granulated sugar
Servings:
Instructions
Crust
- Finely crush the biscuits and mix in four table spoons of melted butter.
- Mix well
- Press down in a 20 cm oven proof pie dish.
- Do the sides of the pie dish too.
- Cool in the fridge.
Filing
- Mix the egg yolk and condensed milk add the lemon juice and whisk vigorously until it thickens. (Don’t overmix). Pour mixture over the biscuit base. Now make a meringue by beating the egg whites to almost stiff and then add the granulated sugar (spoon-by-spoon). Cover the pie with the meringue. Bake in a pre-heated oven at 160ºC for about 8 to 12 minutes or until the meringue has a nice golden colour. Cool down and serve. This pie will keep in the fridge for up to two days.