8
40 mins
190°C/fan 170°C/gas mark 5Use your favourite gluten-free biscuit. Personally, I like to use digestives but a ginger biscuit would work nicely here also.
1 Preheat the oven to 190°C/fan 170°C/gas mark 5.
2 Melt the butter and stir in the crushed biscuits. Press the mixture into the base and sides of an approx 20cm (8-inch) round, fluted flan dish. Place this in the fridge for 10 minutes to let it set while you make the filling.
3 Beat together the condensed milk, egg yolks, lemon zest and juice. Pour this over your chilled biscuit base.
4 In a new bowl, whisk the egg whites until soft peaks form, then gradually whisk in the caster sugar until the mixture is stiff.
5 Pile this meringue on top of the lemon filling and bake for 15-20 minutes until the meringue is golden and crisp. Enjoy!
Whole raspberries and a raspberry puree in my no-bake cheesecake
A centrepiece dessert fit for any table with a crisp exterior and sweet, marshmallow-like inside
My version of this American dessert, full of zingy citrus on top of a crumbly biscuit base
Pastry and lemon curd filling is a match made in heaven especially with a dollop of cream on the side
Minimal fuss for this smooth, creamy, tangy lemon dessert
