{lemon meringue}

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PRE HEAT OVEN to 180 degrees celsius

BASE:

GREASE a tart tin with butter

CRUSH 1 packet Tennis biscuits (or other coconut, syrup and butter biscuits) into fine pieces (my Mom used to put the packet inside a dish cloth and then bang the contents with a rolling pin)

MELT 125 grams butter

COMBINE biscuits and butter and PRESS into the pie dish (allow it to set in the fridge)

FILLING

MIX 385 g/ 1 tin of Nestle condensed milk with 3 egg yolks and 125 ml of lemon juice (put the egg whites aside for the meringue topping)

I add lemon rind too cause i like mine tart!

TOPPING

WHISK 3 to 4 egg whites until stiff and then gradually add 125 ml castor sugar and 15 ml cornflour (to stabilise the meringue). Whisk until the peaks are stiff and the egg whites are shiny

PIPE (or spoon on) the meringue onto the filling

BAKE

Bake at 180 degrees for ten – 15 minutes or until the meringue is lightly browned

Allow to cool before serving (eat the same day or the following day)

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