Biscuit Base Lemon Meringue Tart

Biscuit base lemon meringue pie shown on a kitchen counter, there is a slice missing from the pie and this is shown in the foreground of the image on a plate.

5 from 1 vote

Biscuit Base Lemon Meringue Tart

This classic lemon meringue pie is a favourite in South Africa. It is made with a pastry case made from crushed biscuits filled with a condensed milk filling flavoured with lemon rind and lemon juice, which is baked before being topped with a torched swiss meringue.

Course: Pies & Tarts

Cuisine: South African

Servings: slices

Calories: 237kcal

Author: Cat Spiller

Ingredients

Biscuit Base

200 g tennis biscuits
120 g butter

Lemon Filling

3 tins condensed milk 385ml per tin
180 ml lemon juice
3 tablespoon lemon zest
4 egg yolks extra-large

Meringue Topping

4 egg whites extra-large
200 g castor sugar

Metric - US Customary

Instructions

Biscuit Base

Preheat the oven to 160°C (320°F) and brush a loose bottom tart tin, 24cm (9-inch) diameter and 5cm (2-inch) deep, with melted butter.
Add the biscuits to a food processor and pulse until fine crumbs.
Add the crushed biscuit crumbs and melted butter to a medium mixing bowl and stir to combine.
Pour the biscuit mixture into the tart tin and press it evenly over the bottom and sides of the tin using the back of a spoon.

Lemon Filling

In a large mixing bowl add the condensed milk, egg yolks, fresh lemon juice, and lemon zest. Whisk to combine.
Spoon the lemon mixture over this biscuit base.
Bake the filled lemon tart in a preheated oven at 160°C (320°F) for 40 minutes or until the lemon filling is just set.
Remove the tart from the oven and allow it to cool for an hour in its tin, then remove the tart from the tin and place it onto a serving plate.

Meringue Topping

Add the egg whites and sugar to a heat-proof bowl set over a saucepan of simmering water.
With the egg white mixture set over a double boiler, whisk continuously until the mixture is warm to the touch and the sugar has melted. Check this by rubbing a bit of the meringue mixture between your fingertips to ensure there are no sugar granules.
Once melted add the meringue mixture to a bowl of a stand mixer fitted with a whisk attachment. Beat at medium-high speed for 10 minutes until stiff peaks, the meringue must be thick and glossy.
Spoon all of the meringue over the top of the cooled tart and use a spatula to help spread it to the edge of the tart. Use a kitchen blow torch to torch the meringue until toasty. Serve, and enjoy!

Nutrition