TRACY’S LEMON TART WITH A DIFFERENCE
I made this apple tart but without the apple.. Cos this is a deep dish I used two tins of condensed milk, one packet of Marie biscuits (crushed fine) and 4 eggs separated and the juice of 6 lemons or half a cup of lemon juice from the bottle, half a cup of melted butter..
In a mixing bowl add condensed milk, egg yolks and lemon juice and mix till well combined, set aside to thicken.
Then add about a half a cup of melted butter to the crushed biscuits and press it firmly into a greased dish, make sure you make it into like a pie. Rust so up against the sides of the dish to.. Then add the thickened condensed milk.
Whisk the egg whites to a stiff peak and pour it into the pie and make sure the ends are covers to, I always leave a bit of crumbs in the bowl so I can sprinkle it on top of the dish,
Bake at 180 till golden brown..remove from the oven and let it cool on a rack and once cool refrigerate before serving.
You may also add tinned Apple on top of the condensed milk before adding the egg white or pineapple pieces from the tin or whatever fruit you would like but needs to be from a tin or pre cooked…
Enjoy!!
RECIPE AND PHOTO: Tracy Milstein
