Lemon Meringue Tart
A creamy, tangy lemon tart with a buttery biscuit crust and a fluffy golden meringue topping. Easy to make and always a crowd-pleaser, this dessert is perfect for any gathering or celebration.
🛒 Ingredients
15 servings
- 200 g butter biscuits (digestive or shortbread)
- 150 g unsalted butter, melted
- 1 can sweetened condensed milk (395 g)
- 200 ml heavy cream
- juice of 4 lemons
- zest of 2 lemons
- 3 egg whites
- 3 tablespoons granulated sugar
- lemon zest for garnish
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Directions
- 1
Preheat the oven to 180°C (350°F).
- 2
Crush the biscuits into fine crumbs using a food processor.
- 3
Mix in the melted butter until the mixture resembles damp sand.
- 4
Press the mixture firmly into the bottom and sides of a 27 cm springform pan.
- 5
Bake the crust for 10 minutes until lightly golden, then let it cool completely.
- 6
Blend the condensed milk, heavy cream and lemon juice until smooth and creamy.
- 7
Pour the filling over the cooled crust and refrigerate for 30 minutes.
- 8
Beat the egg whites to stiff peaks, then gradually add the sugar to form a glossy meringue.
- 9
Spread the meringue over the tart and bake at 200°C until lightly browned.
- 10
Remove from the pan, garnish with lemon zest and serve well chilled.
💡 Chef's Tip
Make sure the bowl and beaters are completely grease-free before whipping the egg whites. A kitchen torch gives you more control for browning the meringue evenly.
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