Lemon Meringue

lemon-meringue-tart
lemon-meringue-recipe

Lemon Meringue

Ingredients

BASE

  • 1 Packet Tennis Biscuits
  • 45 ml Melted Butter

FILLING

  • 1 can Condensed Milk
  • 125 ml Lemon Juice
  • 3 TopLay Eggs Separated

MERINGUE

  • 125 ml Castor Sugar
  • 2 ml Salt
  • 2 ml Cream of tartar

Instructions

BASE

  • Using a food processor, pulse the tennis biscuits until they are crumbs.
  • Add in the melted butter and mix until everything is combined.
  • Push the biscuit base into a pie dish and use the back of a spoon to even it out. Place in the fridge to firm up.

FILLING

  • Mix the condensed milk, lemon juice and 3 egg yolks.
  • Set aside the whites for the meringue.
  • Pour the lemon mixture onto the biscuit base and set aside.

MERINGUE

  • In a clean, dry bowl whisk the egg whites until they reach firm peaks.
  • Gradually add in the castor sugar one tablespoon at a time, whisking between additions.
  • The mixture should be stiff and glossy. Don’t overbeat.
  • Spoon or pipe the meringue onto the filling.
  • Bake for 10 – 15 minutes or until the filling is set and the meringue is browning slightly.
  • Let the tart cool off completely and put in the fridge to set.