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Ingredients
* THE BASE
* To taste Butter (melted)
* 1 Packet Tennis or Rich Tea Biscuites
* THE FILLING
* 3 Large Eggs Yolks Only
* 1 Tin Condensed Milk
* Pinch Salt
* 1 Lemon Lemon Juice (fresh)
* THE MERINGUE
* Few drops Lemon Essence
* 1.5 Tblsp Caster Sugar
* 3 Large Eggs - whites only
Method
* A. The Base
1. Crush the biscuits up fine.
2. Melt some butter and mix with the biscuits so the biscuit crumbs are moist.
3. Form biscuit mixture into a shallow ovenproof bowl (30 centimeters in diameter) to about 1/2 a centimeter thick.
4. Now cook in the oven on moderate temperature until crisp - but not brown.
B. The Filing
1. Beat the condensed milk, salt, lemon juice and some lemon essence together until runny mixture is achieved.
2. Separate the yolk from the egg-white and then add the YOLKS only and mix well (keep the egg whites for the meringue mixture).
3. Now pour the egg yolks and condensed milk mixture into the bowl on top of the biscuit base. 4. Place back in the oven (160 C)until the tart is firm - about 10 to 20 mins.
5. Now take out of the oven and allow to cool.
C. The Meringue
1. Beat the egg whites until frothy slowly adding the caster sugar and lemon essence until firm.
2. Scoop the meringue mixture on top of the tart mixture and smooth down to a consistent depth across the top of the pie.
3. Now place it back into a cool oven for about 20 mins.
4. You will know that the pie is ready as the top of the meringue will start to turn brown.
* THE BASE
* To taste Butter (melted)
* 1 Packet Tennis or Rich Tea Biscuites
* THE FILLING
* 3 Large Eggs Yolks Only
* 1 Tin Condensed Milk
* Pinch Salt
* 1 Lemon Lemon Juice (fresh)
* THE MERINGUE
* Few drops Lemon Essence
* 1.5 Tblsp Caster Sugar
* 3 Large Eggs - whites only
Method
* A. The Base
1. Crush the biscuits up fine.
2. Melt some butter and mix with the biscuits so the biscuit crumbs are moist.
3. Form biscuit mixture into a shallow ovenproof bowl (30 centimeters in diameter) to about 1/2 a centimeter thick.
4. Now cook in the oven on moderate temperature until crisp - but not brown.
B. The Filing
1. Beat the condensed milk, salt, lemon juice and some lemon essence together until runny mixture is achieved.
2. Separate the yolk from the egg-white and then add the YOLKS only and mix well (keep the egg whites for the meringue mixture).
3. Now pour the egg yolks and condensed milk mixture into the bowl on top of the biscuit base. 4. Place back in the oven (160 C)until the tart is firm - about 10 to 20 mins.
5. Now take out of the oven and allow to cool.
C. The Meringue
1. Beat the egg whites until frothy slowly adding the caster sugar and lemon essence until firm.
2. Scoop the meringue mixture on top of the tart mixture and smooth down to a consistent depth across the top of the pie.
3. Now place it back into a cool oven for about 20 mins.
4. You will know that the pie is ready as the top of the meringue will start to turn brown.
