Lemon & Ginger Meringue Pie

1: Blitz biscuits into a fine crumb, add melted butter and mix well. Place into a 20cm loose bottom cake tin. Using a spoon, press firmly to secure the edges of the crust. Place in the fridge for 20 minutes.

2: Whisk together condensed milk, egg yolks, lemon rind, and ginger. Pour it into the crust and bake for 15 minutes at 175°C. Allow to cool at room temperature once baked and place in the fridge for 2 hours.

3: Whisk egg whites until foamy and slowly spoon in the sugar while whisking until smooth. Spoon on top of the tart and torch until golden. Otherwise, place back into the oven at 180°C for 10 minutes.