I’ve yet to find a person who does not like this. Its simple to make and tastes better the day after its made so suggest you make it serve the next day. The surprise is the biscuit base which you can experiment with different types of biscuit.

Full Recipe in Details

  • Cooking Level: Easy

  • Category: Baking, Desert

  • Prep Time: 25 mins

  • Cooking Time: 20 mins

  • Total Time: 45 mins

  • Servings: 8 generous helpings

  • Biscuit Base – 85 grams of butter, melted

  • Biscuit Base – 170 grams of digestive biscuits

  • Lemon Filling – 2 x 397 gram tins of condensed milk (avoid low fat variety)

  • Lemon Filling – 3 large egg yolks

  • Lemon Filling – 3 teaspoons cream of tartar

  • Lemon Filling – Rind and juice of 2 large lemons

  • Meringue – 3 Large egg whites

  • Meringue – 170 grams caster sugar

  • Set the oven to 150 C, Gas mark 2

  • Crush the digestive biscuits and add the melted butter. Pack into the bottom of a 23cm loose bottomed cake tin. Chill in the fridge whilst preparing the filling.

  • For the filling mix together the condensed milk, and juice and rind of the lemons. Mix the cream of tarter with the egg yolks and add to the mixture. Mix well. Pour the mixture onto your chilled biscuit base.

  • For the meringue, using an electric mixer, whisk the egg whites until holding peaks then whisk in the caster sugar, a little at a time. The mixture should be firm and you can test by holding the bowl upside down!  Spread the meringue on the lemon mixture and smooth over to cover all the filling.

  • Put cake container onto a baking sheet and bake at 150 C for approximately one hour until crisp and light brown. Leave the container on the baking sheet whilst cooling as a sticky syrup mixture might leak out. Best eaten cold or at room temperature and delicious served with a fruit puree and cream.