The original sweet and sour Summer dessert is a WINNER. A combination of delicate crispy meringue and a creamy lemon filling makes every slice a delight.


• 1 can condensed milk

• ½ cup (125ml) lemon juice

• 2 large eggs, separated

• 4 tbs white sugar

• Pinch of salt

• Pinch of Cream of Tartar

• 1 packet Tennis biscuits

• 50ml butter, melted


• Pre-heat oven to 150°C.

• Crush the Tennis biscuits finely and add the melted butter. Mix well.

• Press biscuit mixture into a Twinsaver Foil Tart Dish.

• Beat the condensed milk and lemon juice together till mixture becomes thicker.

• Add the egg yolks and mix well till smooth.

• Pour into the biscuit crust.

• Beat the egg whites till soft peaks start forming.  Add the sugar, salt and Cream of Tartar and beat till stiff peaks form.

• Scoop the beaten egg whites onto the lemon batter (use a piping bag if you want to make nice patterns).

• Bake for 20 min till meringue is lightly browned.

COOKING TIP: Adding a pinch of Cream of Tartar helps the beaten egg whites keep their form and prevents them from getting soggy after baking.

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