Salty-Sweet Lemon Beach Pie

SERVES 16 PREP TIME 1 hour + cooling and refrigeration 225g packet Jatz crackers

125g butter, chopped, softened ½ teaspoon sea salt flakes ¾ cup (165g) caster sugar

395g can NESTLÉ HIGHLANDER Sweetened Condensed Milk 4 egg yolks

3 egg whites

2 teaspoons grated lemon rind ½ cup (125ml) lemon juice 1 Preheat oven to 180°C (160°C fan-forced). 2 Process crackers until finely chopped. Add butter, salt and 2 tablespoons of the sugar; process until combined. Press mixture firmly over base and side of a greased 25cm removable-base flan tin. Place tin on oven tray. Bake 10 minutes or until browned. Cool.

3 Whisk NESTLÉ HIGHLANDER Sweetened Condensed Milk, egg yolks, rind and juice in a medium bowl until combined. Pour mixture into base. Bake 10 minutes.

4 Meanwhile, beat egg whites and remaining sugar in a bowl with an electric mixer for 10 minutes or until sugar is dissolved and mixture is thick and glossy.

5 Spoon meringue into large piping bag fitted with 1cm star nozzle. Pipe di erent sized peaks around edge to make a border. Bake 20 minutes or until meringue is lightly browned. Refrigerate until set.