Recipe taken from Around My Table by Denise Cowburn-Levy (in stores November 2019).
- 250g or 1 cup of melted butter
- 1 packet of crushed Marie biscuits
- 3 egg yolks
- 1 tin of condensed milk
- Just over half a cup of freshly squeezed lemon juice
- 3 egg whites stiffly beaten
- 3 T castor sugar
- Make a crust mixing together the crushed biscuits and melted butter and set aside.
- The crust must not be soggy, it must merely bind the crushed biscuits – so use only enough butter to be able to form a loose crust, so don’t use all the butter at once.
- If you use too much butter it will bubble up through the filling when baked – messy!!!
- Beat the egg yolks until light yellow and fluffy.
- Add the condensed milk and whisk through.
- Lastly, add the lemon juice and mix well.
- Add the filling to the biscuit crust and put on the middle shelf in oven for about 10 min or until set at 180°C.
- Take out and let it cool down a bit.
- Lower oven temperature to 160°C.
- Put on top of the filling and pop back into the oven for about 10 mins or until straw coloured.
- You have to watch it though as it can burn quickly. (I usually use up to 5 egg whites to make a towering meringue on top, but the three egg whites is sufficient).
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