Classic Brazilian Lemon Meringue Pie

Preheat oven to 180°C (350°F).

Pulse cornstarch biscuits in a blender or food processor until fine crumbs form.

Add margarine and pulse until combined.

Press mixture into the bottom and up the sides of a 27 cm (10.5 inch) removable-bottom tart pan.

Bake for about 10 minutes until set. Let cool completely.

Blend sweetened condensed milk, heavy cream, and lemon juice in a blender until smooth and thick (do not add lemon zest).

Pour filling over the cooled crust.

Refrigerate for 30 minutes.

Beat egg whites until stiff peaks form, then gradually add sugar and beat until glossy and firm.

Spread meringue over the chilled filling, sealing the edges to prevent weeping.

Bake until golden brown.

Let the pie cool completely in the pan.

Remove the outer ring of the pan, leaving the pie on the base.

Sprinkle with lemon zest.

To reduce tartness, use juice of 3 lemons instead of 4.