This is a Mary Berry recipe; the biscuit base makes it truly delicious. It’s very easy to make, the only tricky part being the meringue. As long as you add the sugar a teaspoon at a time to the whipped egg whites and ensure its whisked in well before adding another it works out well.
It’s delicious warm, but I like it cold as the biscuit base is crunchier.
Ingredients and Method
For the base
175g digestive biscuits
For the filling
397g can condensed milk
3 large eggs yolks
finely grated rind and the juice of 3 lemons
For the topping
3 large egg whites
175g caster sugar
- Preheat the oven to 190C/Fan 170C/Gas 5.
- In a plastic bag crush the biscuits with a rolling pin. Melt the butter in a pan and then add the biscuits crumbs to it. Put the mixture into the base of a 20cm, deep oven proof dish. Press the crumbs down to make them firm and place this in the fridge.
- Pour the condensed milk in a bowl with the egg yolks, lemon rind and juice. Beat them together. Spoon this into the dish and smooth it out.
- Whisk the eggs white until they’re stiff but not dry. A teaspoon at a time add the sugar, making sugar it’s well whisked in before adding another teaspoon. Spoon the meringue over the lemon filling and bake in the oven for between 15-20 minutes until the meringue is light brown. You could do it browner than mine – I just always worry it will burn!
Scrummy! If you’re going to eat it warm allow extra time for it to cool a little – about 30 minutes should do it.