Lemon Merangue

Finally lemon Merangue and its heavenly:)

the base:
1 pkt tenis buscuits
125ml melted butter
The middle:
1 tin condence milk
2 egg yolks
1 lemon rind
125ml lemon juice
The top
2 egg whites
25ml castor sugar

Method:
Base: Bash buscuits up with rolling pin, imagine its someone head (no names mentioned), and add melted butter making a crumbly mixture. Press into a round pirex dish with about a 25cm diametre.
middle: Mix condence milk, yolks, rinds and juice together. Once smooth and nicely mixed, pour onto base. (u can lick the bowel clean if u want, its that yummy, this is the lemon curd actually)
the top: beat up the whites till they peaky (refering to the texture of the egg whites not body parts), and add sugar to it. Now cover your pie with it. Cover all the curd smoothing it out nicely.

Place in oven for about 10 minutes till the tops a bit light brown at 180 degrees celcuis.

Let it cool off a bit and place in fridge for a bit. would set after an hour!!

the brown part of merange will turn into golden syrup after a while in fridge 9just like the wollies merangue does, why i dunno but dont add syrup on top, the merangue will secret its own syrup!

Still to come: Jaimies Choc Brownies, orgasmically delicious!!!