• Preheat oven to 160ºc.

• Grease a round pie dish or spring-from cake tin with butter.

• Blitz Super Wine biscuits in a food processor. Then pour crumbs & 1/2 TSPN Lucky Taco Chilli Salt into a bowl and add melted butter. Mix well.

• If it's too dry - add more melted butter.

• Press crumbs into dish or cake tin going up around the sides. Make sure it's firm & even.

• Place in freezer.

• Mix sweetened condensed milk, egg yolks, salt, lemon juice & zest in a bowl until thick & silky.

• Take base out of freezer and carefully pour in the filling.

• In a separate bowl, beat egg whites together with caster sugar until thick. The whites should form stiff peaks.

• Spread this mixture over the top of the filling. WARNING - do not cover the base edge - otherwise it'll stick and be hard to get the pie out once it's finished cooking & cooling.

• Bake for about 5 - 10 mins. Just check after 5. You just want the peaks of your meringue topping to go golden.

• Let it cool.

• Add a shake of Lucky Taco Chilli Salt over the top!

• Goes wonderfully with a sticky dessert wine! Drool!