Extra time:2hr ›
- Bash the biscuits to crumbs and add enough melted butter to hold biscuit crumbs together. Tweak the amount according to the amount of biscuits you like to use for the base. The gluten free biscuits may need more than you would use for standard biscuits. Squash down into your serving dish to form the biscuit base. Place in the freezer to set for about 20 minutes.
- Preheat oven to 160 C / Gas 3. Remove base from the freezer and set aside.
- Whisk together the egg yolks, condensed milk, lemon zest and juice in a bowl. Pour onto the biscuit base and bake uncovered for around 15 minutes. Times depend on your oven, but the filling needs to be just set.
- Whisk the egg whites to soft peaks, then slowly add the caster sugar while carrying on whisking to stiff peaks. Add the salt and cream of tartar at the end and gently whisk in.
- Remove pie from the oven and increase the oven temperature to 190 C / Gas 5.
- Spread the meringue on top of the filling; use a fork to slightly bring up some peaks on the meringue so that you get some nice crunchy bits.
- Bake until golden brown. Mine took a maximum of 15 minutes. Switch off the oven and leave the pie to cool inside.
If you haven't got cream of tartar, you can use a small amount of vinegar or lemon juice.
I've seen several cooking programmes, some of which say to leave the door open while cooling, but I've always left the door shut and it seems to work perfectly. Once cooled there will probably be lots of cracks over the meringue but it tastes fantastic!
Feel free to use regular digestives if you don't need the pie to be gluten free.