Ingredients for Lemon Meringue Tart Made With Condensed Milk
- 100g (½ cup) Unsalted butter
- 4 large Eggs
- 120ml (½ cup) Fresh lemon juice
- Condensed Milk
- 200g (1 ½ cups) Caster sugar
- Plain Sweet Biscuit Crumbs
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How to Make Lemon Meringue Tart Made With Condensed Milk
- Preheat oven to 120°C (250°F).
- **Make the Biscuit Base:** Crush 200g (1 ½ cups) tennis biscuits (coconut or other type, excluding ginger) into fine crumbs. Melt 100g (½ cup) unsalted butter in a saucepan. Add the crushed biscuits and mix until well combined. Press the mixture firmly into a 23cm (9-inch) fluted pie dish. Refrigerate while preparing the filling.
- **Make the Filling:** Separate 4 large eggs. Beat the 4 egg yolks until light and creamy. Gradually whisk in 397g (14 oz) sweetened condensed milk, ensuring smooth consistency. Slowly add 120ml (½ cup) fresh lemon juice, whisking well after each addition.
- Remove the biscuit base from the refrigerator and pour the lemon filling into the prepared crust.
- **Make the Meringue:** Beat 4 large egg whites until soft peaks form. Gradually add 200g (1 ½ cups) caster sugar, beating until stiff, glossy peaks form.
- Pipe or spoon the meringue evenly over the lemon filling, ensuring the filling is completely covered. Seal the edges of the meringue to the crust to prevent cracking.
- Bake for 1 hour at 120°C (250°F). Turn off the oven and leave the tart inside with the door closed until the following morning (or evening if baking in the morning).
- Carefully remove the tart from the oven and let it cool completely on a wire rack before serving. Store leftovers in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
182g
Fat
58g
Carbs
15g