Lemon Meringue Tart Made With Condensed Milk Recipe

This Lemon Meringue Tart recipe, passed down through generations, is a delightful twist on a classic! Made with creamy condensed milk and a buttery biscuit base, it's incredibly easy to make and delivers unbelievably delicious results. Learn the secret to Grandma's 70-year-old recipe – the overnight slow-bake in the oven creates an unparalleled texture and flavor that will leave you speechless. Impress your family and friends with this simple yet stunning dessert!

Prep Time 30 mins
Cook Time 90 mins
Calories 399.1 kcal
Protein 17g
Rating 5.0 (1 Reviews)
Lemon Meringue Tart Made With Condensed Milk

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Lemon Meringue Tart Made With Condensed Milk

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How to Make Lemon Meringue Tart Made With Condensed Milk

  1. Preheat oven to 120°C (250°F).
  2. **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.
  3. **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.
  4. Remove the biscuit base from the refrigerator and pour the lemon filling into the prepared crust.
  5. **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.
  6. 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.
  7. 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).
  8. 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

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