Description
A delightful South African dessert featuring a buttery biscuit crust, a smooth lemon filling, and a fluffy meringue topping, perfect for tea parties.
Ingredients
Scale
- 200g Tennis Biscuits, crushed
- 100g butter, melted
- 1 tin (385g) condensed milk
- 3 egg yolks, reserved from the meringue
- 125ml fresh lemon juice (about 3–4 lemons)
- 1 tablespoon lemon zest
- Pinch of salt
- 3–4 egg whites
- 125ml caster sugar
- ½ teaspoon cream of tartar
Instructions
- Make the crust. Mix the crushed biscuits with the melted butter until well combined. Press firmly into a tart dish, covering the base and sides. Chill for 15 minutes while you prepare the filling.
- Make the filling. Whisk the condensed milk, egg yolks, lemon juice, lemon zest and salt together until smooth and slightly thickened. Pour into the chilled crust.
- Bake the filling. Preheat the oven to 180°C (350°F). Bake the filled tart for 15–20 minutes, until just set.
- Make the meringue. Whisk the egg whites with the cream of tartar until foamy. Gradually add the caster sugar, beating continuously, until stiff and glossy peaks form.
- Top and bake again. Spoon the meringue onto the hot filling in peaked dollops, making sure it touches and seals the edges of the crust. Return to the oven and bake for another 10–15 minutes, or until the meringue is lightly golden.
- Cool and serve. Let the tart cool completely before slicing, then chill if the weather is warm. Serve at room temperature or chilled.
Notes
If your meringue tends to weep in the fridge, that’s completely normal. Use a wet knife for clean slices. Best enjoyed within a day or two.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: South African
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg