LEMON MERINGUE TART
YIELDS 1 TART
YIELDS 1 TART
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.