1 Tin condensed milk 140 ml lemon juice1 packet tennis biscuits60ml melted butter 3 extra large eggs (separated)½ cup of Castor Sugar
Crush tennis biscuits with a rolling pin till fine crumbs. Add melted butter and mix till solid. Press the biscuit base down in a Pyrex dish or oven proof dish evenly, covering the bottom of the dish. Place this in the fridge for 15 minutes.
Whisk together the condensed milk, egg yolk and lemon juice. Pour the filling evenly in the biscuit base. Place in a 180° preheated oven for 15 minutes.
Whisk egg whites and slowly add castor sugar until stiff peaks form. Remove your dish from the oven and spread egg whites over the filling. Bake this for another 20 minutes. Keep an eye on it so the egg whites do not brown too much.
Once it's done, remove the lemon meringue and let it cool off before serving.