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Before you jump to Lemon Meringue Tart recipe, you may want to read this short interesting healthy tips about Treats that provide You Power.
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If you are not allergic to nuts, try consuming some almonds! As an all-in-one vitality booster, almonds provide many health advantages. These nuts possess plenty of vitamins E, B2, and manganese. Almonds, like turkey, have the enzyme tryptophan which may often cause you to be sleepy. But whenever you eat almonds, you won’t feel like you must sleep a while. Rather, these nuts aid in reducing stress and provide a relaxing feeling throughout your body. Sometimes eating almonds could even be a mood booster!
A large assortment of easy health snacks is easily available. When you make the decision to be healthy, it’s uncomplicated to find what you need to be successful at it.
We hope you got insight from reading it, now let’s go back to lemon meringue tart recipe. You can have lemon meringue tart using 6 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to prepare Lemon Meringue Tart:
- Prepare 1 Pkt Tennis Biscuits
- Provide 100 g margerine melted
- Get 1 Tin condensed milk
- Prepare 2 Eggs separated
- Provide 125 ml Lemon Juice
- You need 25 ml Castor sugar
Instructions to make Lemon Meringue Tart:
- Crush biscuits and add melted but to form a biscuit base. Press base into either a round pie plate. I prefer to use a square glass bowl.
- Using an electric beater mix together the condensed milk lemon juice and egg yolks
- Beat the egg whites till stiff then gradually add the castor sugar and beat until it peaks
- Add on top of the filling and bake for 12-25 mins on 180 deg Celsius to top is golden brown
- NB: your can add cut up marshmallows into the egg whites to make a marshmallow tart.
- For fun you can add marshmallows to the filling and the topping.
Delicious, easy and perfect for birthday celebrations, gatherings, and picnics. This lemon meringue tart, reminiscent of a Southern icebox cake but with a French feel, is a perfect example. She stirs in white chocolate to give the curd a luscious mouth feel, and finishes it with a drift. Today I am making Lemon Tart with Meringue. Today I am using a blind baked tart shell.
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