Lemon Meringue Pie

Ingredients:

For the Crust:
24-25 Ginger biscuits
65ml sugar
80ml melted butter

For the Lemon Curd Filling:
3 egg yolks
1 tin Sweetened Condensed Milk
125ml lemon juice

For the Meringue:
3 egg whites
1.25ml cream of tartar
200ml white sugar

Method:

Place ginger biscuits in food processor and blend to crumbs. Empty crumbs into bowl, add melted butter and sugar. Mix until crumbs are moistened. Press into bottom of a 9″ pie plate. Bake shell in 180˚C oven for 8 minutes. Cool.

Preheat oven to170˚C. In bowl, beat egg yolks. Stir in sweetened condensed milk and lemon juice. Whisk ingredients well.

Pour into prepared crust, and bake for 30 minutes. Cool.
In large bowl, beat egg whites and cream of tartar with electric mixer until foamy. Gradually add sugar, beating until mixture forms stiff peaks. Cover prepared lemon pie with meringue and bake at 180˚C for 15 minutes or until nicely browned.