Lemon Meringue Tart- the shortcut recipe

Lemon meringue 4b

 

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

Lemon Filling

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.

Meringue

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 )

Lemon Meringue 5

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One thought on “Lemon Meringue Tart- the shortcut recipe

  1. Pingback: Making Lemon Meringue | simply pause

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