|200 g||Bakers Lemon Creams®|
|100 g||butter — melted, for the base|
|1 tin||condensed milk|
|1 tbsp||butter — for the filling|
|2||eggs — separated|
|50 ml||lemon juice|
Break the Bakers Lemon Creams® biscuits into crumbs by hand or using a food processor and mix with the melted butter until well combined.
Line the base of a large 30 cm pie dish with the biscuit crumbs and press to compact. Place in the fridge or freezer to set while you make the filling.
In a medium sized pot, heat the milk, condensed milk and butter over a medium until boiling point (make sure you stir until the condensed milk is dissolved).
While that is heating up, separate the eggs and whisk the eggs whites to soft peak in a bowl. Set aside.
In another bowl, whisk the egg yolks, cornstarch, lemon juice and salt.
When the milk is at boiling point take it off the heat and allow it to cool for 3 minutes. Add the egg yolk mixture slowly while whisking vigorously all the time. Return the pot to a low heat and continue to whisk constantly until it thickens, about 5 – 6 minutes.
Add the egg whites to the milk mixture and whisk for about 2 more minutes until well combined.
Pour the filling into the lined pie dish and allow to cool to room temperature before putting it in the fridge to set completely.
Sprinkle with cinnamon and serve.
50 ml coarsely chopped what