Wednesday, 13 June 2012
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Love a slice of Lemon Meringue - especially a nice zesty piece ?
Then this recipe is for you. Easy, quick to make and only 15 - 20 minutes in the oven... but you'll have to wait a little while for it to cool and set, of course you knew that ! I refrigerated mine for about an hour (I couldn't wait any longer..) Still sliced well, don't you think?
The crust is to die for, really ... Tennis biscuits and Butter/Margarine - my favorite!
I Baked this one in a more flan-like silicone dish, and I like it more than when one uses the standard type of tart dish which gives a thicker filling and a higher Meringue. The proportions were just better, I suppose, anyhow, you can use whichever dish you're happy with.
These are also ideal for tartlets or to use the filling and meringue in a pre-baked shell or my favorite baking store-bought mini shells.
Here's the before cut pic - see, it's more "flat"
150g Tennis biscuits, crumbled finely
6 TB Butter or Margarine, melted (I used Margarine)
2 Extra Large Eggs, separated
1 can (397g) Sweetened Condensed Milk
150ml Lemon juice
1 t Lemon Peel, finely grated
4 TB Caster Sugar
1.) Pre-heat oven to 160 deg C (325 deg F) - lightly spray an oven tart dish with Spray 'N Cook.
2.) Mix the Biscuit crumbs and the melted Butter/Margarine and press into the prepared oven dish.
3.) In a medium bowl, mix the Egg yolks, Condensed milk, Lemon juice, Lemon peel and Salt with an electric beater until very well combined.
4.) Pour the filling mixture into the crust.
5.) Whisk the Egg whites until stiff, adding the Caster Sugar by the tablespoon - Spoon on top of the filling.
6.) Bake 15 - 20 minutes until nicely browned, remove from oven and let cool before placing in the fridge to set.
Serve and Enjoy!