by Bella Vick & Gaelyn Jacbson This lovely recipe is submitted by students from Hornsby Girls High School.


  • 180g of milk arrowroot biscuits

  • 90g of butter

  • 375ml creamy evaporated milk

  • ½ cup lemon juice

  • 3 eggs

  • 1½ cup Natvia


  • 1.

    Preheat oven to 160° C. Crush biscuits in a plastic bag with a rolling pin. Cut up butter and place in saucepan with crushed biscuits. DO NOT BURN. Press biscuit mix into a 23cm pie plate and refrigerate. Separate eggs and put egg whites to the side. Melt ? cup of Natvia in the microwave. Pour evaporated milk, Natvia and lemon juice into a large bowl and stir well. Add egg yolks and mix thoroughly. Pour mixture into chilled biscuit base and put aside. Beat egg whites till stiff, then gradually beat in Natvia. Spoon meringue on top of lemon mixture. Bake for 10-15 minutes or until meringue is golden. Cool before serving.

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