Lemon Meringue

There is no easier or a more satisfying tart than this Lemon Meringue and not surprisingly it is another one of those childhood favourites that my Mom still makes and will always remain a firm family favourite.  I often use it as a backup dessert for the times when I don’t really feel like thinking of something else to make and it always gets oohs and aahs.

Lemon Meringue


½ packet tennis biscuits
50g melted butter
397g tin condensed milk
2 egg separated
½ cup lemon juice
50ml castor sugar


  1. Preheat the oven to 160°C.
  2. Crush the tennis biscuits and mix in the melted butter.
  3. Press into a small pie dish and place in the fridge.
  4. Mix the condensed milk and egg yolks together.
  5. Add the lemon juice and mix until just blended.
  6. Pour the mixture over the biscuit crust.
  7. Beat the egg whites until stiff and then slowly add the sugar and continue beating until the egg whites look silky.
  8. Spoon the egg whites over the lemon mixture and gently smooth over, leaving the egg whites puffy.
  9. Bake for 10 minutes.