For the crust:
1 packet digestive biscuits crushed
3 tablespoons butter melted
For the filling:
2 14oz cans sweetend condensed milk
200ml fresh lemon juice
Zest of one lemon
8 egg yolks
For the topping:
8 egg whites
100 grams caster sugar
1 teaspoon cream of tartar
Crush the digestive biscuits into a fine crumb. You can use a food processor, but I just poured mine into a bowl and crushed with a heavy drinking glass until I had a fine crumb. Melt 3 tablespoons butter and pour into the biscuit. Mix well and press into a 9 inch pie plate. Bake at 180C /350F/ Gas Mark 4 for 10 minutes. Remove from oven and prepare your filling.
Combine the condensed milk, egg yolks, lemon juice and zest in a bowl and whisk until smooth. Pour filling into prepared pie crust. Bake at 180C/ 350F/ Gas Mark 4 for 10 minutes. While your filling is in the oven prepare the meringue topping.
Place eggwhites, sugar and cream of tartar in the bowl of an electric mixer. Whisk on high speed until stiff peaks form.
Remove pie from oven after first 10 minutes.
Reduce the oven temperature to 150C/ 300F/ Gas Mark 2. Spoon meringue onto the top of pie spreading all the way to the ends. Use as much as you like, you may not need to use all of the meringue. Use the back of a spoon to form peaks on the meringue. Place pie back in oven and bake for approx 20 minues. Keep an eye on it and remove when meringue is golden.
Cool completely then refridgerate over night (or at least 4 hours) before serving.