Preheat the oven to 180°C.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.
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.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.
Bake for 10 – 15 minutes or until the filling is set and the meringue is browning slightly. Serve cool.Recipe reprinted with permission of Julie's Cake Studio.To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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