Lay the biscuits close together over the bottom of a lightly greased
pie dish. I use a rectangular dish as the biscuit shape lends itself to
a rectangular or square dish.
Place condensed milk, boiling
water, vanilla, zest and butter into a medium sized saucepan over
medium heat and bring to the boil.
In the meanwhile, mix together the cornflour and cold water to make a paste, add the two egg yolks and salt and whisk together.
the saucepan from the heat, whisk in the cornflour egg mixture then
return to a low heat and keep whisking or stirring quickly until the
mixture has thickened. It happens quickly.
Remove from heat.
Beat the egg whites in a clean metal bowl until stiff peaks form then fold the egg whites into the hot mixture.
Pour the filling over the biscuit base and allow to cool then place in fridge to cool and set completely.
Sprinkle ground cinnamon over the top and serve.
Reprinted with permission of Kitchen Diary.
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