Once again my disclaimer : I am not a chef or a fancy cook. In fact I’m a photographer who likes to throw stuff together and make pretty pictures. But I know you’re going to ask for the recipe now, and the good thing is: if I can make this, so can you!
My crust consisted of a packet of crushed biscuits, a blob of melted butter and a dash of flour mixed and pressed into the pan. If you have an actual recipe – We’d all love to hear from you in the comments below!!!
Pre-heat oven to 180 degrees
3 egg yolks
1/2 cup freshly squeezed lemon juice (can add rind of 1 lemon)
1 tin sweetened condensed milk
Beat the yolks – add the condensed milk – keep beating – add the lemon juice and beat some more.
Place in fridge until your egg whites are ready.
3 egg whites
1/4 teaspoon Cream of Tartar
1/3 cup white sugar
Beat the egg whites and Cream of Tartar until it gets light and fluffy – gradually add the sugar and keep beating until stiff and shiny peaks form, when you remove the beater.
Lemon + Meringue
Spread the lemon filling over the crust.
Spread the meringue over the lemon filling
Put into the oven and bake for 15 – 20 minutes, until meringue goes golden.
Eat and Enjoy!
Any suggestions on how to improve this recipe? How do you make Lemon Meringue Tart?
(READ THE STORY BEHIND THE TART here )