Recipes / Desserts / Lemon meringue tart
Dessert
No-cook
Lemon meringue tart
A Maria biscuit base, a lemon cream made with condensed milk and cream cheese and a toasted Swiss meringue on top. No baking.
- Cooking
- No baking
- Prep
- 30 min
- Difficulty
- Easy
Per serving
422 kcal
Protein · 7 %
7 g
Fat · 36 %
17 g
Carbs · 57 %
60 g
Estimate per serving, worked out ingredient by ingredient. The percentage is the share of the calories.
Ingredients
For 8 servings
- 150 g Maria biscuits
- 70 g butter, melted
- 370 g condensed milk
- 150 ml lemon juice
- 100 g cream cheese
- For the meringue
- 3 egg whites
- 150 g icing sugar
- 0.5 tsp cornflour
Step by step
- Crush the Maria biscuits and mix them with the melted butter.
- Cover the base of a 20 cm tin with the mixture and put it in the freezer to firm up.
- In a bowl, combine the condensed milk, cream cheese and lemon juice.
- Whisk until you have a thick, firm cream.
- Pour the cream over the biscuit base. If you're not serving it straight away, keep it in the fridge.
- Whisk the egg whites and add the icing sugar a spoonful at a time until the meringue is glossy and holds stiff peaks.
- Add the cornflour to the meringue to stabilise it.
- Turn the tart out of the tin and spread the meringue over the top, making peaks with a spoon.
- If you have a blowtorch, toast the tips of the meringue; if not, it'll be just as good.