- For the base
- 1 x 200 g packet Marie biscuits, crushed
- 120 g butter, melted
- For the filling:
- 4 free-range eggs, separated
- 180 g sugar
- 2 x 385 g cans condensed milk
- 1 cup freshly squeezed lemon juice
- 2 lemons, zested
Preheat the oven to 160°C. Mix the Marie biscuits and melted butter and press into the bottom of a 26 cm ovenproof dish.
To make the filling, beat the egg whites until stiff peaks form, adding the sugar 1 T at a time.
In a separate bowl, whisk the egg yolks and combine with the condensed milk, lemon juice and zest. Pour the mixture over the base.
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.
Cooks note: “The trick to this recipe that I learnt from my mother (which she learnt from my great aunt) is to leave it in the oven after baking for 10 minutes. This gives the meringue that crispy top.” – Lené Roux