Ingredients

• 16 to 18 Marie biscuits or plain tea biscuits
• 125g butter
• ½ cup freshly squeezed lemon juice
• 1 tin (385g) condensed milk
• 2 eggs, separated
• ½ cup sugar
• ¼ tsp cream of tartar

Method

1. Melt butter and add crumbed biscuits. Press into pie dish with the back of a spoon.
2. Mix lightly beaten egg yolks, condensed milk, lemon juice and lemon rind.
3. Pour into the prepared biscuit shell.
4. Beat egg whites stiffly, adding a little sugar at a time and a pinch of cream of tartar. Spread lightly over the pie.
5. Bake @ 200 degrees C for 10 mins or until golden.

Tip

You can leave the pie in a slow oven after that, for few hours to ensure meringue is crisp.

Use a shallow Muffin tray if you want to make small, dainty, individual lemon meringues.