




Lemon Meringue Tart
Recipe supplied by: Jenny Gibbons
Ingredients
- BASE
- 1 pkt biscuit base (or pkt plain biscuits crushed in blender)
- 16 g melted butter
- LEMON MERINGUE
- 400 g can condensed milk
- 1/2 cup fresh lemon juice
- 3 eggs (separated)
- 1/4 cup castor sugar
Method
- BASE
- Combine biscuit base (or crushed biscuits) and melted butter - mix well
- Press into a 23 cm (9") pie dish
- Place in fridge and chill
- LEMON MERINGUE
- Blend together condensed milk and lemon juice
- Add lightly beaten egg yolks - combine well
- Pour evenly over the chilled base
- Beat egg whites until stiff - gradually adding the castor sugar
- Spoon meringue mixture over the top of filling
- Bake in prepared oven at 180 deg C for 10 minutes or until golden brown
Cooking Tips & Tricks
To serve
![]() |
- Number of serves:
- Preparation time:
- Cooking time:
- Nutrition Facts:
- Recipe Uploaded: 30.01.2016
- Share
- Print this recipe