Digestive biscuit until fine pour melted butter to mix it well. Put into the mold spread it evenly, including the side edges. Put in the fridge until use.

Lemon Pie filling, put condensed milk, sugar, corn starch, salt and lemon zest in the saucepan, stir to combine. Over medium heat, stir until thick. Scoop 5 tbsps into the yolk eggs, stir to combine well. Then pour into the saucepan. Add lemon juice, and butter, continue stir until the butter dissolve and all combine well together. Allow them to cool down.

For the Meringue, start with put 2 tbsps sugar, 1 tbsp corn starch and water into the saucepan. Over medium heat, stir until look clear and thick. Allow them to cool down completely. Put the white eggs in the mix bowl, beat with medium speed until get the bubbles, add lemon juice and vanilla, continue beating. Then gradually add sugar, then add the mixed cornstarch. Beating until stiff peak.

Bring the pie plate out of the fridge. Put the lemon pie filling. Use the spatula to spread the meringue evenly over the lemon pie filling. Lightly chop the top of meringue to form peak on top.

Bake at 200 degrees celsius for 10-15 minutes or until the top of meringue turn to light golden brown. Allow them to cool down before serve. Let’s enjoy ☺️