Bloem - July 2021
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Lemon Meringue<br />
YOU WILL NEED<br />
BASE<br />
1 Packet Tennis Biscuits<br />
45 ml Melted Butter<br />
FILLING<br />
1 can Condensed Milk<br />
125 ml Lemon Juice<br />
3 TopLay Eggs Separated<br />
MERINGUE<br />
125 ml Castor Sugar<br />
2 ml Salt<br />
2 ml Cream of tartar<br />
METHOD<br />
BASE<br />
Using a food processor, pulse the tennis biscuits until they<br />
are crumbs.<br />
Add in the melted butter and mix until everything is<br />
combined.<br />
Push the biscuit base into a pie dish and use the back of a<br />
spoon to even it out. Place in the fridge to firm up.<br />
FILLING<br />
Mix the condensed milk, lemon juice and 3 egg yolks.<br />
Set aside the whites for the meringue.<br />
Pour the lemon mixture onto the biscuit base and set aside.<br />
MERINGUE<br />
In a clean, dry bowl whisk the egg whites until they reach<br />
firm peaks.<br />
Gradually add in the castor sugar one tablespoon at a time,<br />
whisking between additions.<br />
The mixture should be stiff and glossy. Don’t overbeat.<br />
Spoon or pipe the meringue onto the filling.<br />
Bake for 10 – 15 minutes or until the filling is set and the<br />
meringue is browning slightly.<br />
Let the tart cool off completely and put in the fridge to set.
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