Ingredients

Method

• 1 x 200 g packet Marie biscuits, crushed
• 120 g butter, melted
• 2 Woolworths LemonGold™️ seedless lemons, zested
For the filling:
• 4 free-range eggs, separated
• 180 g sugar
• 2 x 385 g cans condensed milk
• 1 cup Woolworths freshly squeezed LemonGold™️ lemon juice
• 2 Woolworths LemonGold™️ seedless lemons, zested

Method

Ingredients

1. Preheat the oven to 160°C. Mix the biscuits and melted butter and press into the base of a 26 cm ovenproof dish or springform fluted baking tin.

2. To make the filling, beat the egg whites until stiff peaks form, adding the sugar 1 T at a time.

3. In a separate bowl, whisk the egg yolks and combine with the condensed milk, LemonGold™️ lemon juice and zest. Pour the mixture over the base.

4. Gently top with the egg whites and bake for 30 minutes. Turn off the oven and leave the lemon meringue in the oven for a further 10 minutes to crisp.

Discover more meringue recipes, here.