250g Tennis bicuits, crushed (any coconut biscuit would do) 125g butter, melted395g can Condensed Milk3 eggs, separated1 lemon zested (I omitted) ¼ cup lemon juice¼ cup water (or omit water and add another ¼ cup lemon juice for a more tangy taste) ½ cup castor sugar
Preheat oven to 180°Cup/. Grease a 23cm tart pan (I used individual pie foil cups). Combine biscuit crumbs and butter in a bowl, mixing well; press into the base and sides of the prepared tin. Refrigerate until firm. Meanwhile, beat together condensed milk, egg yolks, lemon zest, water and lemon juice. Pour into prepared base. Beat egg whites until soft peaks form; gradually beat in sugar until dissolved. Spoon meringue over filling. Bake 15-20 minutes or until golden. Refrigerate and serve cold.