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Makes 24 slices
Time to make 30 minutes + 6 hours freezing
300g digestive or gingernut biscuits
85g butter, melted
4 eggs, separated
395g condensed milk (can use plant-based)
35g caster sugar
Line a deep-sided dish 20cm x 12cm or similar with greased baking paper. Crush the biscuits to form a coarse crumb.
Add the melted butter and mix well to combine.
Press the biscuit crumb firmly and evenly over the base of the dish. Put in the fridge to set while you are making the filling.
To make the filling, beat the yolks until they are pale, thick and creamy.
Add the condensed milk and lemon juice and mix well to combine.
In another bowl, whisk the egg whites to stiff peaks, gradually add the sugar and whisk well until combined.
Fold in the lemon mixture. Pour over the base and smooth the surface.
Place in the freezer for at least six hours or overnight until frozen solid.
Cut with a hot knife into desired sizes.
It will keep in the freezer for up to three months.