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Below are the ingridients that are needed to make a remarkably good Lemon Meringue Tart:
- Use 1 of Pkt Tennis Biscuits.
- Provide 100 g of margerine melted.
- Take 1 Tin of condensed milk.
- Take 2 of Eggs separated.
- Get 125 ml of Lemon Juice.
- Use 25 ml of Castor sugar.
Done with the ingridients? Here are the procedures on serving Lemon Meringue Tart:
- Crush biscuits and add melted but to form a biscuit base. Press base into either a round pie plate. I prefer to use a square glass bowl..
- Using an electric beater mix together the condensed milk lemon juice and egg yolks.
- Beat the egg whites till stiff then gradually add the castor sugar and beat until it peaks.
- Add on top of the filling and bake for 12-25 mins on 180 deg Celsius to top is golden brown.
- NB: your can add cut up marshmallows into the egg whites to make a marshmallow tart..
- For fun you can add marshmallows to the filling and the topping..
With crisp pastry, tart lemon curd and towering fluffy meringue, this is the ultimate dinner party dessert. Add enough of the water to mix the cornflour to a smooth paste, then pour the rest of the water, along with the grated lemon zest, into a small saucepan. Bring this up to the boil, then pour it gradually on to the cornflour, mixing all the time until it is smooth. Now return the mixture to the saucepan and bring it back to the boil still mixing. A classic combination of sharp lemon filling and sweet pillowy meringue, this lemon meringue pie is on our top ten!
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