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1 tin Condensed milk
1/2 cup Lemon juice
3 Egg YolksCrust
1 packet Tennis Biscuits
100 g Butter melted
3 Egg Whites
6 tbsp caster Sugar
1 tsp Lemon
1 tsp Vanilla
Place the Tennis biscuits into a blender and crumb.
Place the crumbs into a mixing bowl, add butter and mix.
Press crumbs mixture evenly into a round medium-sized tart pan.
Place the condensed milk into a mixing bowl, gradually add lemon juice and mix evenly.
Add egg yolks mix well.
Spoon filling into the crust.
Bake at 180℃ for 10 minutes.
Whisk the egg whites until stiff peaks, gradually add the castor sugar, lemon and vanilla. Whisk until thick and glossy.
Place the meringue onto filling, bake at 150 ℃ for 30 minutes.
Recipe credit: The Flying Chef
Prepared, tried and tested by: Laura Mae Rankin
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