LEMON MERINGUE IN 2 MINUTES
[ARGILLA]
1 packet 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 a large mixing bowl.
Whisk the egg whites until stiff in a 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
