Mini Lemon Meringue Pies a la Tea Salon

Ingredients

• 100g (3 1/2oz) shortbread biscuits (about 6 Arnott's Scotch Fingers)
• 3 eggs, separated
• 1 can (400g/14oz) sweetened condensed milk
• 1/2 cup lemon juice
• zest of 1 lemon, finely grated
• 55g (2oz) caster sugar
• Makes 8

Directions

1. Preheat oven to 170C/340F. Line 8 holes of a muffin tray with paper cases.
2. Finely crush the biscuits in a food processor or with a rolling pin. Press the crumbs into the base of the muffin cases.
3. Combine the egg yolks, condensed milk, lemon juice and zest in a bowl and mix well.
4. In a separate bowl, whisk the egg whites until stiff peaks form. Then gradually sprinkle in the caster sugar and continue to beat for a few more minutes until the sugar is dissolved.
5. Pour the lemon filling on top of the crumb bases.
6. Spoon the eggwhites on top of the lemon filling.
7. Bake for 10 minutes or until the meringue is golden. Cool before serving.
8. Store in an airtight container (not in the refrigerator) for up to 2 days.