Serves 6-8
Base
- 12 suitable biscuits (e.g. Arrowroot, Scotch Finger, Woolworths GF Arrowroot, GF Scotch Fingers, or Orgran GF Shortbread Hearts)
- 80 g butter, melted
Method:
- Blitz biscuits in a food processor until fine crumbs form. (Or place in a ziplock bag and crush with a rolling pin.)
- Mix crumbs with melted butter.
- Press firmly into a baking-paper-lined 1.5 L oblong Pyrex dish (or similar).
- Refrigerate while preparing the filling.
Filling
- 395 g can sweetened condensed milk
- 3 egg yolks (keep whites for meringue)
- 2 tsp citric acid
- 1 tbsp sugar
- 2 tbsp water
Method:
- In a non-metallic bowl, whisk together condensed milk, egg yolks, citric acid, sugar, and water until smooth.
- Pour over chilled biscuit base.
- Bake at 160–170°C for 10–15 minutes, or until the filling sets with a light skin.
Meringue
- 3 egg whites
- ½ cup caster sugar (or regular sugar)
Method:
- While the filling is baking, beat egg whites with an electric beater on high until soft peaks form.
- Gradually add sugar, one spoonful at a time, beating until firm glossy peaks form.
- Spread meringue over the hot filling, sealing to the edges. Create peaks with a spatula.
- Return to oven and bake a further 10–12 minutes, until the top is lightly golden.
- Cool completely before serving.
Dietary Notes
- Gluten-free: Use GF Arrowroot, Scotch Fingers, or Orgran Hearts.
- Dairy-free: not suitable for a dairy free diet
- Food intolerance: RPAH Low classification.
- GI/GL: Higher sugar — best as an occasional treat not carb balanced. Offset by eating carb balanced meals for the rest of the day, that contain protein/fibre.
- Migraine diet: Lemon-free (uses citric acid); suitable for many but check tolerance.
- Calories: ~452 per serve (6 serves) or ~339 per serve (8 serves).
