- 200 g plain sweet biscuits
- 115 g butter, melted
- 395 g tin sweetened condensed milk
- 1/2 cup lemon juice
- 4 eggs
Preheat oven to 160 degrees celsius (fan-forced). Grease and line an 18X28cm slice tray with baking paper and set aside.
Crush the biscuits until they resemble fine crumbs. Add the melted butter and mix to combine.
Press the biscuit mixture firmly into the base of the tin. Bake for 10 minutes in the oven. Remove and allow to cool.
Using electric beaters or a stand mixer, beat the sweetened condensed milk, lemon juice and eggs until creamy (approximately 4-5 minutes).
Pour the liquid onto the prepared base and bake for 15 minutes or until set. Allow to cool in the fridge for a minimum of 4 hours (preferably overnight).
Store in an airtight container in the fridge for up to 5 days.
Calories: 205kcal | Carbohydrates: 22g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 61mg | Sodium: 157mg | Potassium: 35mg | Fiber: 0g | Sugar: 16g | Vitamin A: 6.2% | Vitamin C: 3.6% | Calcium: 7.4% | Iron: 3%