Lemon Meringue Pie


200g ginger biscuits, crushed
100g butter, melted
3 Large eggs, separated
1 tin sweetened condensed milk
1/2 cup lemon juice
3/4 cups castor sugar
1 tsp vanilla extract


Preheat oven to 180c.

Mix together crushed biscuits and melted butter, then press into a 20cm fluted loose-bottom tart tin, making sure to press the crust up the the sides of the tin as well as the bottom.

Place into the fridge to firm up while making the filling.

In a bowl, mix together egg yolks, condensed milk and lemon juice then strain mixture into the chilled crust.

Bake in the preheated oven for 30 minutes.

Remove from the oven and allow to cool completely.

In a large bowl, combine egg whites and castor sugar, then place over a pot of simmering water (the water should not touch the bowl) and stir until sugar dissolves.

Remove from the heat, add vanilla and whisk with an electric beater until the mixture is cool and the egg whites have become light, fluffy and glossy.

Spoon onto the chilled tart.

Optional: You can toast the top using a blowtorch, or by placing under the grill in the oven for a few minutes until the top is golden.

Store tart in the fridge.