Tarts

Lemon Meringue Tart Recipe

INGREDIENTS

3 eggs, separated.
5ml grated lemon rind.
125ml lemon juice.
1 tin condensed milk.
62,5ml castor sugar.
3ml cream of tartar.
1 pastry shell.

METHOD

Preheat oven to 180°C.
In a bowl beat the egg yolks, lemon rind and lemon juice until thick and creamy.
Beat in the condensed milk and pour into the pastry shell.
In a separate bowl beat the egg whites, castor sugar and cream of tartar until stiff, but not dry.
Pile onto the lemon filling.
Bake for 25 minutes.
Allow to cool before serving.