(Serves 12)

300 g   shortbread biscuits, crushed

120 g   butter, melted

1 tin     condensed milk

40 g     castor sugar

4          egg yolks

125 ml lemon juice    

            zest of l lemon and 1 lime

400 ml cream


4          egg whites

180 g   castor sugar

100 ml water


  • Grease a 24 cm springform cake tin well and line the base with baking paper
  • Mix the crushed biscuits and melted butter together and press firmly into the base of the cake tin to make the crust.
  • Mix together the condense milk, castor sugar, egg yolks, lemon juice and the zest into a heat proof bowl and place over a saucepan with simmering water.Stir continuously until it thickens (about 8 minutes).  Cool completely
  • Whip the cream until it is stiff and fold the cream into the cooled and thickened lemon and condense milk “custard”
  • Spoon into the crust and place overnight into the freezer
  • TO MAKE THE ITALIAN MERINGUE: Combine the water and castor sugar in a small saucepan and allow the sugar to dissolve completely.  Let the sugar syrup boil to 117° 
  • Beat the egg whites until it makes soft peaks and add the hot sugar syrup gradually into the egg whites whilst beating.Beat on high speed until it is cool.
  • Spoon the meringue into a piping bag fitted with a nozzle of your choice and pipe rosettes on top of the frozen pie
  • Use a blowtorch to scorch the meringue.
  • Leave at room temperature for about 10 minutes before serving
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