Handy Hint
This has never failed yet! And everyone says it is so yummy!
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Contributed by: Stephanie Jarvis
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Arnott's product: Ginger Nut
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Preparation time: 15 mins
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Cooking Time: 15 mins
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Chill Time: 10 mins
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Serves: 9+
Ingredients
2/3 packet Arnott's Milk Arrowroot Biscuits or Arnott's Gingernut Biscuits, crushed
90g butter, melted
400g can condensed milk
3 eggs, seperating the yolks and whites
1/2 to 2/3 cup lemon juice (more gives it a bit more zing)
1/2 cup caster sugar
Method
pre-heat oven to 160°C.
Mix together crushed biscuits and melted butter. Press into a pie plate and chill.
Beat condensed milk, egg yolks and lemon juice until light and fluffy. Pour onto the biscuit base.
Beat egg whites until starting to stiffen then slowly add caster sugar and beat until stiff. Pour the meringue mixture onto the pie.
Cook for 15 mins or until just starting to brown on top. Enjoy!!!!