More than 1 hour
Serves 8-10
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Ingredients
Filling:
- 2 packets (200g each) Marie biscuits, crushed
- 250g butter, melted
- 1½ cups (375ml) milk
- 1½ cups (330g) castor sugar
- ½ cup (125ml) cream
- 4 large egg yolks
- ½ cup (125ml) cornflour
- Juice (480ml) and grated peel of 8 lemons
- 1 tsp (5ml) vanilla essence
- 1 cup (250g) cold butter, cubed
Meringue:
- 4 large egg whites
- ½ tsp (3ml) cream of tartar
- 1 cup (200g) castor sugar
- ½ tsp (3ml) vanilla essence
Method
- Line a 20cm loose-bottomed cake or tart tin with baking paper.
- Combine biscuits and melted butter.
- Press biscuit base into the cake or tart tin, pushing it about 8cm up against the sides. Chill until firm.
- Heat milk and castor sugar in a pot and stir until sugar dissolves.
- Combine cream, egg yolks and cornflour in a bowl.
- Whisk into hot milk mixture.
- Add lemon juice and grated peel and cook for about 5 minutes, whisking vigorously until thickened.
- Whisk in vanilla and butter until melted.
- Remove from heat and allow to cool before pouring over biscuit base.
- Chill in the fridge for 1 hour.
- Whisk egg whites and cream of tartar in a glass or metal bowl over a pot of simmering water (make sure the water doesn’t touch the bottom of the bowl) until mixture is warm to the touch.
- Transfer meringue mixture immediately to a stand mixer (or use a hand-held electric whisk) and whisk until stiff-peak stage, gradually adding 1 Tbsp (15ml) castor sugar at a time at one-minute intervals.
- Once sugar has dissolved completely, whisk in vanilla essence.
- Serve tart topped with meringue – browned
GOOD IDEA:
Top your tart with candied citrus fruit and gin syrup.
Heat 1 cup (250ml) tonic water with 1 ½ cups (300g) sugar, stirring until sugar dissolves. Add 2 each thinly sliced lemons and limes and cook for 30 minutes (until fruit is clear).
Transfer to a baking tray using tongs and leave to set. Take syrup off the heat, add gin and allow to cool.