South Africans love yummy treats like Milk Tart, Custard Cookies and Chocolate Cookie Fudge! This Lemon Meringue Tart is not different. You will find the perfect combination between sweet and sour in this tart!
This is the traditional recipe that differs from what others may call a Lemon Condensmilk Tart since it has egg yolk in the filling.
It is an easy recipe and perfect for the kids to help too! Mine liked crumbling the cookies for the crust:
Ingredients:
- Crust(any crumbled cookie type mixed with a tiny bit of butter, I used South African Tennis Biscuits, but Digestives works well too)
- 125ml(1/2 cup) of lemon juice
- 1 can(397g) condensed milk
- 2 eggs, separated
- Pinch of salt
- 45 ml(3 tablespoons) castor sugar
Method:
- Preheat your oven to 160’C (325’F).
- Add lemon juice to condensed milk and mix until thick and creamy.
- Beat egg yolks, add salt. Add to condensed milk mixture.
- Pour into a deep tart dish, over the crust you pressed in first.
- Bake for 20 minutes without top layer.
- Top layer: beat the egg whites until it forms peaks.
- Add the castor sugar little by little and beat for another minute.
- Spoon this onto the baked filling, forming peaked dollops as you go.
- Bake for another 20 minutes or until the meringue is light brown.
- Cool and enjoy!
I normally love to leave a positive comment on a recipe, but this one was extremely disappointing. The recipe came out looking nothing like the picture and it was absolutely terrible. Meringue didn’t even come out nicely. I would not recommend this recipe to anyone.
Perhaps it is the baker and not the recipe?
Worked out great. Tks for the quick easy recipe.
I love this recipe. And I especially love that the custard is a thin layer. I used an extra egg in order to get more meringue 😉. Mine came out exactly like yours in the picture. Was my first try. Thanks!
Fab!