SAMANTHA’S LEMON MERINGUE
2 tins condensed milk
1 cup lemon juice
4 eggs
¼ cup castor sugar
3 tbs melted butter
Tennis biscuits
Pour condensed milk into dish, add lemon juice, separate egg yolks, add 2 yolks into the mixture, mix properly. Refrigerate.
Mix egg whites and castor sugar together, beat til stiff, set aside.
Crush the tennis biscuits add melted butter, in an oven proof dish press biscuits into the bottom of the dish, pour condensed milk mixture into the dish, refrigerate for approximately 15 min pre heat oven to 160 ºC, add meringue mixture on top and bake for approximately 30 min untill top is brown. Refrigerate untill chilled, enjoy. (For extra yumminess add a touch of lemon zest to condensed milk mixture)
Photo: Samantha Lottering
