Lemon Meringue Tart Made With Condensed Milk
- Ready In:
- 1hr 30mins
- Ingredients:
- 6
- Yields:
-
1 tart
- Serves:
- 8-12
ingredients
-
lemon meringue tart
- 125 g butter
- 6 eggs
- 236.59 ml lemon juice
- 380 g condensed milk
- 177.44 ml caster sugar
- 200 g plain sweet biscuit crumbs
directions
- Preheat oven to 120C (250F).
- Biscuit base.
- Crush biscuits, melt butter, add crush biscuits to melted butter mix crushed biscuits and butter together to combine, press mixture into a fluted pie dish, store in the refrigerator while making the filling.
- Filling.
- Separate the eggs,.
- Beat the egg yolk until light and creamy, add the condense milk mix well, slowly add the lemon juice a little at a time mixing well after each addition.
- Remove the biscuit base from the refrigerator, pour the filling into the biscuit base, set aside.
- Meringue.
- Beat egg whites, add caster sugar slowly, beat well until stiff peaks are formed.
- Pipe rosettes of the meringue ontop of the filling making sure that the filling is completely cover with the meringue.
- Bake for one hour, turn the oven off and leave the tart in the oven overnight.
- The tart must only come out of the oven the follow morning, then it is ready to serve.
- Store tart in refrigerator.
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Reviews
-
Delicious tart and quite tart too. Perfect for those of us who love lemon desserts. I had to use 5 eggs because it was all I had. I also used half vanilla wafers and half honey graham crackers also because it was all I had. The crust was my favorite part. Everyone went back for seconds of this one! Thank you JeanineD. Made for Pac 09
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