Lemon meringue tart

Lemon meringue tart



Lemon meringue tart


125 grams Butter
6 Eggs
1 cup Lemon juice
380 grams Condensed milk
¾ cup Sugar
200 grams plain sweet Biscuits (crumbed)


Preheat oven to 120C (250F).

Biscuit base

Crush the biscuits and melt the butter.  Add the crushed biscuits to the melted butter.   Mix the crushed biscuits and butter together to combine and press the mixture into an oven proof dish.   Store the made biscuit base in the refrigerator while making the filling.


Separate the eggs.  Beat the egg yolks until light and creamy.   Add the condense milk and mix well.   Slowly add the lemon juice a little at a time mixing well after each addition.   Remove the biscuit base from the refrigerator.   Pour the filling into the biscuit base and set aside.


Beat the egg whites,  add the castor sugar slowly and beat well until stiff peaks are formed.  Pipe rosettes of the meringue on top of the filling making sure that the filling is completely covered with the meringue.  Bake for one hour . Turn the oven off and leave the tart in the oven overnight.  The tart must only come out of the oven the following morning.   It is then ready to serve.   Store tart in refrigerator.


Lemon meringue tart



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