Adapted from Mary Berrys recipe
175g digestive biscuits ( I swapped these for chocolate ripple biscuits)
25g caster sugar
1 x 395g tin sweetened condensed milk
3 eggs yolks
Zest and juice of 2 lemons
3 egg whites, room temp
175g caster sugar
Crush the biscuits to form breadcrumbs, add the sugar and melted butter, mix to coat all the breadcrumbs with the butter.
Press into your tart tin, place in fridge whilst you make the filling.
In a large bowl add the condensed milk, egg yolks, zest and lemon juice and whisk to combine thoroughly. Set aside.
To make the meringue whisk the egg whites until the become thickened and doubled in volume, add the caster sugar a spoon at a time whisking well to fully incorporate each spoonful, this is important so be patient.
Continue until all the sugar has been added. Do the touch test with your thumb and finger, if you can still feel sugar grains keep whisking until they are gone completely.
Dollop on top of the lemon filling and spread to cover completely.
Bake for 15 to 25 minutes oven depending, until meringue is slightly coloured and crisp when tapped. Remove from oven and leave to cool.