A quick and easy version of a traditional Lemon Meringue Pie, this recipe uses condensed milk and a biscuit base for a tasty, yet effortless tart!
HOW TO MAKE A LEMON MERINGUE PIE (TART)
- 200g Graham Crackers/Tea Biscuits
- 100g Melted Butter
- 1 can (385g) Condensed Milk
- 3 Medium sized Lemons (½ cup lemon juice) Keep 1 teaspoon of lemon juice aside for the meringue
- 2 Egg Yolks
- 3 Egg Whites
- 1 teaspoon vanilla extract
- 150ml (about ½ cup) White sugar
For the biscuit base: Finely chop the biscuits and mix together with the melted butter. Place the biscuit mixture into a baking tart dish and press it down and around the sides. Put it in the fridge to chill while you make the filling. You can now preheat your oven to 180°C/350°F.
For the filling: In a mixing bowl, add the condensed milk, lemon juice and egg yolks. Add the lemon juice gradually and mix well. Pour this mixture into your prepared biscuit base. Bake for 10 minutes, while you prepare the meringue topping.
For the Meringue: Place your egg whites into a mixing bowl and begin beating them on medium speed. Add your lemon juice and continue beating. Start gradually adding the sugar a little at a time and mix well after each addition. Your meringue is ready when it looks glossy and you have soft peaks.
Once the filling has baked for 10 minutes, remove it from the oven and immediately add the meringue on top. (You can watch the video to see how I achieve the peaks on the meringue). Turn the oven temperature down to 150°C/300°F and bake the meringue for 20-30 minutes or until your meringue hardens and turns a golden brown. Allow it to cool completely before serving.