Approximately 12 milk arrowroot biscuits
80 grams butter/margarine, melted (I used low fat margarine)
1 can sweetened condensed milk (I used the skim milk kind)
3 egg yolks
1/2 cup lemon juice
zest from one lemon (the original recipe doesn't call for this but I personally think it needs it)
3 egg whites (I used 5 as I had two in the fridge already)
1/2 cup caster sugar (again, I used 3/4 cup to account for 5 egg whites)Method
- Preheat oven to 180 degrees Celsius (if you have fan forced 150 degrees)
- 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 (they do say it turns out better if you leave it overnight but I just chilled it whilst I made the filling)
- 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.
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