1. Preheat oven to 120C (250F). 2. Biscuit base. 3. Crush biscuits, melt butter, add crush biscuits to melted butter mix crushed biscuits and butter together to combine, press mixture into a fluted pie dish, store in the refrigerator while making the filling. 4. Filling. 5. Separate the eggs,. 6. Beat the egg yolk until light and creamy, add the condense milk mix well, slowly add the lemon juice a little at a time mixing well after each addition. 7. Remove the biscuit base from the refrigerator, pour the filling into the biscuit base, set aside. 8. Meringue. 9. Beat egg whites, add caster sugar slowly, beat well until stiff peaks are formed. 10. Pipe rosettes of the meringue ontop of the filling making sure that the filling is completely cover with the meringue. 11. Bake for one hour, turn the oven off and leave the tart in the oven overnight. 12. The tart must only come out of the oven the follow morning, then it is ready to serve. 13. Store tart in refrigerator. ---------------------------------------------------------------------------
Nutrition
Ingredients
