Easy Lemon Merigue Pie

Crush up the biscuits/cookies in a food processor or put them into a bag and beat them to death with a mallet. Melt the butter and mix into the crumbs. Press into a pie dish and chill until needed.

Whisk the condensed milk, lemon juice, lemon zest and egg yolks together well. No, you don’t have to use your mixer for this—your arm will manage.

Pour into the pie shell. Chill until the meringue is made.

In a clean, non-plastic bowl, whisk the egg whites until stiff peaks form. Start adding the castor sugar slowly while beating until the sugar is all added and the mix is brilliant white and glossy.

Spread the merigue mix on top of the filling.

Bake at 350°F (180°C) for 20 – 30 minutes until the meringue is developing a caramel colour.

Serve cooled or chilled—equally yummy!