LEMON MERINGUE IN 2 MINUTES
1 pk Tennis biscuits, crushed
80 – 100 ml margarine
1 tin condensed milk
3 eggs, separated
2 lemons, juice extracted
Melt butter in the Small Classic Gourmet Roaster.
Add the crushed biscuits and line bowl with crust.
Mix condensed milk, yolks and the lemon juice in the Large Mixing Bowl. Whisk the egg whites until stiff in the Small Mixing Bowl. Fold the stiff egg whites into the condensed milk-mixture. Pour the mixture onto the biscuit crust. Microwave for 2 minutes. Cool it and enjoy!
(Hint: To prepare Lemon Meringue for more people – rather prepare 2 smaller tarts using the Small Classic Gourmet Roaster, than doubling the ingredients and baking it in a bigger bowl like the Square Pie Dish.)
Note: the amount of tennis biscuits and butter depends on the size of the dish you use…
Photo: Ronel Snyman