This is a quick version of this most decadent desert. What you will need:
Approx 12 milk arrowroot biscuits
80g butter, melted
1 can sweetened condensed milk
3 egg yolks
½ cup lemon juice
Zest from one lemon
3 egg whites
½ cup caster sugar
Preheat your oven to 180°C (150°C if fan forced.) Blitz in the food processor (or bash with rolling pin in a zip lock bag) your milk arrowroots until crumbly. Add your melted butter and combine with biscuit crumbs. Press into greased pie tin and store in the fridge.
In a bowl, combine the condensed milk, egg yolks, lemon juice and zest. Wisk together until well combined and then pour over the biscuit base.
Put in the oven for 10-15 mins, there should be a skin on the mixture when you take it out.
Meanwhile, whilst the pie is baking, whisk eggs with an electric beater on highest setting until it forms soft peaks. Gradually add the caster sugar and beat until you have achieved firm peaks.
Pour the meringue mixture on pie and then spread to the sides with a spatula, make peaks with the spatula.
Put back into the oven for a further 10-12 minutes (keep an eye on it) until the meringue turns a light golden brown on top.