GoodFoodMarketFiles

Lemon Tart

 Ingredients

 Crust

125g butter

1 Packet Tennis Biscuits Crushed or Caramel cookies

1 Tbs Sugar

Lemon Filling

Rind of one lemon
*Juice of 4 - 6 lemons

770g Condensed Milk

6 large free-range eggs, separated

1t corn flour
125g Caster sugar

Method

Crust

Crush the Tennis Biscuits or Chock Chip Cookies in a plastic bag and ad sugar - mix.  Melt butter and add to the biscuit crust.  Mix well.  Grease a spring form tart tin with butter and line with the crust, making sure to press firm against bottom of tin and bake blind at 180 deg. C for about 5 min.

Filling

Combine the rind, juice, condensed milk and only the yolk of the eggs. Just mix - do not allow too much air in the filling.  Beat egg whites separately till soft peak stadium and gently add caster sugar until firm peaks form.  Fold in the corn flour. 

Assemble

Pour filling into the cooled crust.  Gently pour egg whites over filling.  With a spoon smoothing and lift the spoon to form peaks at top.  Bake for 12 - 15min @ 180 degree C.  Chill overnight in freezer before serving.

*Top Tip:  If you prefer a more sour tart, just add more lemon juice - taste first.  The tartness of the juice also changes from region to region.