200 g Tennis biscuits
125 g butter melted
385 g condensed milk
3 large eggs separated,
125 ml fresh lemon juice about 3-4 large lemons
1 tsp corn starch
½ tsp cream of tartar
120 grams caster sugar or powdered sugar½ tsp vanilla essence
Preheat the oven to 180℃.
Blend the biscuits until fine by either using a blender or crush using a rolling pin.
Add the biscuits and melted butter to a medium bowl and mix until well combined.
Prepare a baking tin with cook and spray or baking paper.
Firmly press the base into the tin with the edges rising about an inch or so. Place in the fridge while you make the filling.
In a medium bowl whisk together the egg yolk and condensed milk until well combined. Add the fresh lemon juice.
Bake for 15mins at 180 degrees celisus. Meanwhile make the whipped egg whites.
Add 3-4 egg whites to a large bowl. Add the cream of tartar and start whisking, gradually start adding in the sugar as your whisking. Lastly add in the vanilla essences and continue whisking until stiff peaks have formed.
Remove the tart form the oven. Sift the cornstarch over the lemon filling. Dollop the whipped egg whites on top of the warm filling using a spoon or a piping bag. Feel free to get creative.
Pop the tart back in the oven and bake for another 10mins until golden brown on top. Allow to reach room temperature before serving. You could also pop it in the fridge for 15minutes. This will allow the base to firm up a bit quicker. Once it’s firmer, remove from the baking tin, slice and devour!
