I think this is my all time favourite Rosemary dessert. It’s between that and her cheesecake. My preference was to eat this when it’s still a little warm, so the filling is gooey and the crust is crumbly. Add cream = HEAVEN.

Photo by Alex Lvrs on Unsplash

Ingredients:

• 14 x milk arrowroot biscuits (or equivalent GF biscuits)
• Enough butter to bind the biscuits when crushed, melted
• 1 x can condensed milk
• 2 x egg yolks
• Grated or chopped lemon rind from 1 lemon
• Juice of 2 lemons
• 2 x egg whites
• 2 x tablespoons of castor sugar

Method:

Crust

• Crush biscuits with a rolling pin
• Melt butter then mix through the biscuits
• Tip onto a pie plate and flatten with the bottom of a glass, push the crust up to make sides if required
• Refrigerate

Filling

• Pour condensed milk into a bowl
• Stir in egg yolks
• Mix in lemon rind
• Slowly mix in the lemon juice. If the mixture is getting too thin, don’t use all the juice
• Refrigerate

Combine

• When crust is chilled, spread cooled filling over the crust
• Beat egg white until frothy
• Slowly add castor sugar and keep beating until you have glossy peaks
• Scoop egg whites on top of pie, don’t flatten
• Bake in moderate over for 10 mins until peaks of the meringue brown a little
• Serve with cream