1 and 3⁄4 packets tennis biscuits
125g butter, melted
1 can sweetened condensed milk
2 lemons, juiced and zest finely grated
2 eggs, separated
3/4cup caster sugar
1 1⁄2 cups desiccated coconut
1. Grease and line a 3cm deep lamington pan. Place biscuits into a food processor. Process to fine crumbs. Transfer to a bowl. Add butter .Stir until combined.
2.Using your fingertips, press crumb mixture over base of prepared pan. Refrigerate for 30 minutes or until set.
3.Combine condensed milk, lemon zest, 1⁄2 cup lemon juice and egg yolks. Pour over biscuit base.
4.Preheat oven to 180°C. Using an electric mixer, beat eggwhites to soft peaks. Add sugar, 1 tablespoonful at a time, continuing to beat until meringue is thick and glossy. Add the coconut and fold. Spread over lemon mixture. Bake for 25 minutes or until golden. Allow to cool in pan. Cut into squares.
Serve and enjoy!