Ingredients

The following ingredients have 4 Servings
  • 12 arrowroot biscuits
  • 80 g butter (melted)
  • 395 g sweetened condensed milk
  • 3 egg yolks
  • 1/2 cup lemon juice
  • 1 lemon (zested)
  • 3 egg whites
  • 1/2 cup caster sugar

Instruction

  • Preheat oven to 180°C (150°C if fan forced.)
  • Put milk arrowroots into a ziplock bag. Bash all your frustrations out on bag until biscuits resemble breadcrumbs.
  • Melt your butter and combine with biscuit crumbs. Press into greased pie tin and store in the fridge.
  • In a bowl, combine the condensed milk, egg yolks, lemon juice and zest. Ensure well combined and then pour over the biscuit base, ensure it's evenly coating the base.
  • Put in the oven for 10-15 mins, there should be a skin on the mixture when you take it out.
  • Meanwhile, whilst the pie is baking, whisk eggs with an electric beater on highest setting until it forms soft peaks. Gradually add the caster sugar and beat until you have achieved firm peaks.
  • Give the beaters to children or lick yourself.
  • When the pie is cooked, remove from the oven, but don't turn the oven off.
  • Pour the meringue mixture on and then spread to the sides with a spatula, make peaks with the spatula.
  • Put back into the oven for a further 10-12 minutes (keep watch on it) until the meringue turns a light golden brown on top.