Method

Preheat the oven to 170 °C. Set aside a deep, 30 cm fluted loose-bottomed pan.

Crust

Mix together the biscuit crumbs and butter until well combined. Firmly press the crumbs onto the bottom and up the sides of your fluted pan. Bake for 3–5 minutes, or until golden. Keep to one side.

filling

In a mixing bowl, mix together the condensed milk and the zest and juice of the 2 lemons. Whisk together the egg yolks and cornflour to form a smooth paste, then whisk this into the condensed milk mixture. Add the remaining lemon juice and mix well to combine. Pour into the cold pie shell and refrigerate until set, about 30 minutes.

Meringue

In the heatproof bowl of an electric mixer, combine the egg whites and sugar. Set over a pan of simmering water and whisk by hand continuously for 3–5 minutes until the sugar has dissolved and the mixture is hot to the touch. Attach the bowl to the electric mixer and, with the whisk attachment, beat on low for 2 minutes, then on high until the mixture has cooled down and stiff peaks form. Immediately dollop spoonfuls of the meringue around the edge of your pie and use your spoon to swirl the meringue so that it just touches the crust base – this will help anchor the meringue. Dollop the remaining meringue in the middle of the pie and swirl and pull with the back of your spoon to form little points and patterns.

Bake for about 20 minutes, until the top of the meringue is golden brown. Allow to cool before serving.