INGREDIENTS
CRUST
400 g (200 g x 2 packets) Tennis Biscuits
150 g CLOVER Mooi River butter, melted
FILLING
770 g (385 g x 2 cans) CLOVER condensed milk
250 ml (1 cup) lemon juice
6 extra large eggs, separated
TOP LAYER
6 extra large egg whites
375 ml (1½ cups) castor sugar
pinch of salt
Method
Preheat the oven to 160 °C.
CRUST
Crush the biscuits in the food processor until fine. Add enough melted butter to make the biscuit crumbs stick together.
Spread the crumbs onto the base and up the sides of a springform pan with a diameter of 22cm.
FILLING
Pour the condensed milk and lemon juice in a mixing bowl.
Use a fork and beat the egg yolks well, and add the condensed milk mixture. Mix well.
Pour it onto the crust and bake for 15 minutes. Take it out of the oven.
TOP LAYER
Whisk the egg whites until stiff. Add the castor sugar and salt a little bit at a time while whisking continuously until stiff and foamy.
Spoon the meringue onto the filling and fluff it up with a spatula.
Bake again for 20 to 25 minutes or until light golden brown on top.
SERVING SUGGESTION
Serve after it has cooled.
CLOVER INGREDIENTS USED IN THIS RECIPE
