- 375g milk arrowroot biscuits, finely crushed
- 250g butter, melted
- 2 x 395g can sweetened condensed milk
- 2 teaspoons finely grated lemon rind
- 1 cup fresh lemon juice
- ½ teaspoon citric acid
- 6 cage-free eggs, separated
- ½ cup caster sugar
Preheat oven to 180°C (160°C fan forced). Line the base of a 23cm springform pan with baking paper. Combine biscuits and butter in a bowl. Press mix into base and ⅔ up the side of prepared pan. Chill while making the filling.
Place condensed milk, lemon rind, lemon juice, citric acid and egg yolks into a mixing bowl. Using electric beaters, beat for
2 min or until combined. Pour mixture into the chilled biscuit base.
Place egg whites into a clean bowl. Using clean beaters, beat until soft peaks form. Gradually add the sugar, beating until thick and glossy. Spread meringue over lemon filling. Use the back of a spoon to create peaks. Bake for 10-15 min or until golden. Let cool before serving.