3 Method Steps 8 Ingredients

4 separated eggs

half a cup lemon curd

1 lemon rind, grated

100g plain flour (2/3 cup)

125g melted and chilled butter

395g sweetened condensed milk can

1 cup milk, 250ml

Icing sugar, for dusting

Three Method Steps

Preheat the oven to 180°C/160°C fan-forced. Grease and flour two muffin tins with a capacity of 6 x 1 cup.
Step 2 In a large mixing bowl, combine egg yolks and lemon curd with an electric mixer for 3 to 4 minutes, or until extremely pale and thick. Beat in the lemon rind and flour until mixed. Beat in the butter until completely mixed. Mix in the sweetened condensed milk and milk gradually with the beaters on low speed. Mix until everything is well blended.
Step 3 Whisk egg whites in a bowl with an electric mixer and clean beaters until soft peaks form. 1/3 of the egg whites should be folded into the flour mixture. Fold in the remaining egg white in two batches, or until barely incorporated (a few lumps are okay). Pour into the prepared baking dish. Bake for 20–22 minutes, or until the pies are firm but the filling is slightly wobbly. Allow to cool completely in the pan. Serve with icing sugar on top.