250g Plain sweet biscuit
250g Packages cream cheese
440g Sweetened condensed milk
2 Eggs separated
2 tsp grated lemond rind
¼ cup lemon juice
½ cup castor sugar
Crush biscuits mix in melted butter press into 20cm springform cake tin lining base bringin crumb mixture three quaters of way up sides.
Beat cream cheese until smooth, beat in condensed milk, lemon rind, lemon juice and egg yolks, pour into prepared crumb crust. Whip egg whites until soft peaks from gradually beating in castor sugar. Spread envenly over filling.
Bake in hot oven for 10 minutes to brown the meringue. Remove from tin when cold.
Note : Use slightly green lemons for the pie or mixture will not set firmly.