INGREDIENTS
2 Cans Condensed milk
1 and half packets of Tennis Biscuits
4 egg yolks
4 egg whites
Half cup lemon juice
Lemon zest of one lemon
1 tsp lemon essence
2 spoons castor sugar
Half cup melted Stork margarine
METHOD
Preheat oven to 180’c degrees.
Spray cooking spray in the inside of the baking dish or cake tin
Crush biscuits add melted butter and mix together, throw into Baking dish, spread onto the base and up the sides using the back of a spoon, put in freezer for about 10 mins.
Beat condensed milk, lemon juice, lemon zest, lemon essence and egg yolks together until combined
Pour over filling into crust, bake for about 20 mins.
Take out and wait for meringue,
Beat egg whites until its foamy, add castor sugar spoonful at a time and beat till it forms a stiff meringue.
Dish meringue over filling using a fork to form beautiful peaks and bake for 5 mins or until Meringue is nicely brown on top.
Prepared, tried and tested by: Denzel Koenana
