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1
Preheat oven to 120C (250F).
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2
Biscuit base.
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3
Crush biscuits, melt butter, add crush biscuits to melted butter mix crushed biscuits and butter together to combine, press mixture into a fluted pie dish, store in the refrigerator while making the filling.
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4
Filling.
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5
Separate the eggs,.
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6
Beat the egg yolk until light and creamy, add the condense milk mix well, slowly add the lemon juice a little at a time mixing well after each addition.
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7
Remove the biscuit base from the refrigerator, pour the filling into the biscuit base, set aside.
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8
Meringue.
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9
Beat egg whites, add caster sugar slowly, beat well until stiff peaks are formed.
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10
Pipe rosettes of the meringue ontop of the filling making sure that the filling is completely cover with the meringue.
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11
Bake for one hour, turn the oven off and leave the tart in the oven overnight.
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12
The tart must only come out of the oven the follow morning, then it is ready to serve.
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13
Store tart in refrigerator.
