INGREDIENTS CRUST
1 packet (200g) tennis biscuits, crushed.
100g butter or margarine, melted.
INGREDIENTS FILLING
2 extra large eggs.
5ml vanilla essence.
100ml lemon juice.
300ml castor sugar.
2,5ml salt.
50ml maizena.
50ml custard powder.
400ml milk.
STEPS CRUST
In a bowl mix the crushed biscuits and melted butter or margarine together.
Line a 24cm pie dish with the crumb mixture and place in the fridge to chill.
STEPS FILLING
In a bowl beat the eggs, vanilla essence and lemon juice together.
Sift the castor sugar, salt, maizena and custard powder on top.
Stir to form a paste.
Place the milk into a glass microwave safe bowl and microwave at 100% power for 2 minutes.
Add a little of the hot milk to the egg mixture and stir well.
Pour the mixture into the glass microwave safe bowl with the rest of the milk.
Microwave on 100% power for 5-6 minutes until thick and done.
Beat with a wire whisk at 2 minute intervals.
Pour the mixture into the chilled crust.
Spread evenly.
Place in the fridge and leave to chill until firm.
Decorate with lemon strips.
