- Preheat oven to 190º/170º fan.
- Zest and juice the lemons and set aside.
- Place the biscuits in the Chopping Bowl attachment of the Dualit Hand Blender and blitz into fine crumbs. This can also be done by hand by placing the biscuits into a ziplock bag and breaking the biscuits up using a rolling pin.
- Melt the butter in a small dish in the microwave and add to the biscuits. Stir well until all of the biscuit crumbs begin to bind.
- Press the biscuits into an 8 inch round, fluted tin - press the crumbs up and around the sides as evenly as possible to make the base level.
- Place the tin into the fridge to cool and set.
- Seperate the eggs, placing the egg yolks in one bowl and the egg whites in another.
- Using the Hand Mixer, whisk the egg yolks, lemon zest and juice together to a smooth paste.
- Add all of the condensed milk to the lemon and egg mix and continue to whisk to form a thick but pourable curd.
- Remove the biscuit base from the fridge and pour all of the lemon mixture evenly into the case. Place back into the fridge to allow to set.
- Using the Balloon Whisk Attachment on the Dualit Hand Mixer, whisk the egg whites with pinch of salt.
- Once a frothy texture has been reached, slowly add the sugar a spoonful at a time, continuing to whisk until all of the sugar has been added and the whites have stiffened into peaks.
- Remove the biscuit base from the fridge again and pipe the meringue mix over the lemon filling - try to cover all of the lemon curd where possible.
- Bake the lemon meringue pie in the oven for 35-45 minutes, until the meringue has hardened on the outside and has turned golden brown.
- Allow to cool before serving.
- Enjoy!
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