Lemon Meringue

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Lemon Meringue

By Wendy October 23 2009

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Ingredients (8)

	tennis biscuits
75 ml	castor sugar
	eggs — whites only
	lemons — zest only
75 ml	butter — melted
	condensed milk
	eggs — yolks only
100 ml	lemon juice

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Method:

Crush the biscuits; melt the butter in a mixing jug in the microwave. Add the biscuit crumbs to the butter and mix well. Line the bottom of the pie dish with the biscuit crumbs and chill in the fridge. Mix the condensed milk, juice and rind of lemon and egg yolks together. Pour onto the pie shell. Beat the egg whites until stiff add the castor sugar slowly and mix and when thick and full spread on top of the filling. Bake for 20-30 min at 160 degrees until meringue is light brown. Do not wait until its cool, leave it for a few minutes if you can and dig in, it is really great.