Lemon Meringue recipe with no frills, no-fuss and a super quick and easy crust – always welcome for dessert or as a tea time treat !
Love a slice of Lemon Meringue – especially a nice zesty piece ?
Then this recipe is for you. Easy, quick to make and only 15 – 20 minutes in the oven…
But you will have to wait a little while for it to cool and set, of course you knew that ! I refrigerated mine for about an hour (I couldn’t wait any longer..) Still sliced well, don’t you think?
The crust is to die for, really … Tennis biscuits and Butter – my favorite! (Graham Crackers will be fine if Tennis biscuits are unavailable).
I Baked this one in a more flan-like silicone dish, and I like it more than when one uses the standard type of tart dish which gives a thicker filling and a higher Meringue.
The proportions were just better, I suppose, anyhow, you can use whichever dish you’re happy with.
These are also ideal for tartlets or to use the filling and meringue in a pre-baked shell or my favorite baking store-bought mini shells.
More Lemon dessert recipes:
- 1 1/2 cups Tennis biscuits, crumbled finely (or Graham Crackers)
- 6 TB Butter, melted
- 2 Extra Large Eggs, separated
- 1 can (397g) Sweetened Condensed Milk
- 1/2 cup + 2 TB Lemon juice
- 1 t Lemon Peel, finely grated
- 1/8 t Salt
- 4 TB Caster Sugar (Superfine Sugar - not powdered)
1.) Pre-heat oven to 160 deg C (325 deg F) – lightly spray an pie dish with cooking oil
2.) Combine the Biscuit crumbs and the melted Butter and press into the prepared dish
3.) In a medium bowl, combine the Egg yolks, Condensed milk, Lemon juice, Lemon peel and Salt with an electric beater until very well combined
4.) Pour the filling mixture into the crust
5.) Whisk the Egg whites until stiff, adding the Caster Sugar by the tablespoon – Spoon on top of the filling.
6.) Bake 15 – 20 minutes until nicely browned, remove from oven and let cool before placing in the fridge to set.