Prickly pear and lemon meringue pie

1. Lightly grease 20cm cake tin

2. process biscuits in food processor until they resemble bread crumbs, stir in the butter

3. press biscuit mixture evenly over the base of the cake tin and about 3cm up the sides. Place in fridge for 1 hour.

4. Preheat oven to 160C.

5. Whisk condensed milk, juice, yolks and zest together. Stir in the strained prickly pear puree and pour over biscuit base.

6. Bake for 15min and remove from oven

7. Allow to cool for 15-20min. Whisk the egg whites until soft peaks form. Add sugar in 2 batches and whisk until thick and shiny.

8. Pipe or spoon meringue over pie and bake until meringue is golden brown, about 10-12min.

9. Cool completely before serving