Lemon Meringue Tartlets Recipe


1½ packets marie biscuits, crushed (OR tennis biscuits).
175g butter, melted.


1 can (385g) condensed milk.
60ml lemon juice.
3 egg yolks.
6 egg whites.
250ml castor sugar.


Preheat oven to 180°C.
Grease 10 small rectangular pie tins 5 x 10cm each with butter.


In a bowl mix together the biscuit crumbs and melted butter.
Press the mixture onto the base of the tins.


Whisk together the condensed milk, lemon juice and egg yolks.
Whisk the egg whites in a separate bowl until stiff peaks form.
Slowly add the castor sugar, beating continuously until the meringue is thick and shiny.
Divide the condensed milk mixture between the prepared tins.
Spoon the meringue into a piping bag and pipe it on top of the filling.
Bake for 5-10 minutes or until the meringue is pale brown.

SUGGESTION: Instead of making tartlets you could make 2 large lemon meringue tarts. Grease 2 large tart trays
21cm each.