Lemon Meringue Tart
A traditional lemon meringue tart recipe that uses condensed milk.
Servings: 12 people
- 3/4 cup condensed milk
- 1/4 cup lemon juice
- grated rind from 1/2 lemon
- 1 egg
- 2 tablespoons caster sugar
- bought tart shells (1 large, 2 medium or 12 individual)
Combine condensed milk, lemon juice, lemon rind and egg yolk. Whisk together well.
Pour into pastry tart shell (or shells if using smaller or individual tart shells).
Beat egg white until soft peaks form. Gradually add sugar, beating until meringue mixture is thick but pliable.
Spoon or pipe meringue mixture onto top of tart.
Bake at 180 degrees celsius (fan-forced) for 8-10 minutes or until meringue browns on top.
Allow to cool completely before serving.
Calories: 75kcal | Carbohydrates: 12g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 29mg | Potassium: 81mg | Sugar: 12g | Vitamin A: 70IU | Vitamin C: 2.5mg | Calcium: 56mg | Iron: 0.1mg