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Lemon Meringue Tart

Information about Jenny: Jenny Gibbons (my mother) is a country woman who grew up and lived on the land around the remote Wanaaring area for the first 60 years of her life. She still lives on a few acres about ten minutes out of Dubbo with my father, which they both love. Over the years of living on the land, Mum accumulated many recipes which were either handed down from other family members or given to her by other ladies living on the land, from around the community.

Recipe listed by: Marianne Hull

Ingredients
  • BASE
  • 1 pkt biscuit base (or pkt plain biscuits crushed in blender)
  • 16 g melted butter
  • LEMON MERINGUE
  • 400 g can condensed milk
  • 1/2 cup fresh lemon juice
  • 3 eggs (separated)
  • 1/4 cup castor sugar
Method
  • BASE
  • Combine biscuit base (or crushed biscuits) and melted butter - mix well
  • Press into a 23 cm (9") pie dish
  • Place in fridge and chill
  • LEMON MERINGUE
  • Blend together condensed milk and lemon juice
  • Add lightly beaten egg yolks - combine well
  • Pour evenly over the chilled base
  • Beat egg whites until stiff - gradually adding the castor sugar
  • Spoon meringue mixture over the top of filling
  • Bake in prepared oven at 180 deg C for 10 minutes or until golden brown
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