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Lemon milk tart meringue pie with lemon curd drizzle

This Lemon milk tart meringue pie with lemon curd drizzle is the perfect combination of two desserts and a fab twist on a local South African dessert!

SERVES 8 / PREP TIME 30 minutes + refrigeration

For the biscuit base
300 g lemon-flavoured Tennis biscuits
150 g butter, melted
For the milk tart filling
375 g tin condensed milk
700 g full cream milk
2 tsp vanilla essence
2 eggs, separated
70 g cornflour
70 ml water
Pinch of salt
To serve
125 ml store-bought lemon curd
Store-bought meringue kisses

For the biscuit base
1. Break biscuits into a food processor and blend to fine crumbs. Mix in the butter until well combined.
2. Press biscuit base into a 24cm springform cake tin and refrigerate for 30 minutes.
For the milk tart filling
1. Place the condensed milk, milk and vanilla essence into a medium-sized pot. Bring to a boil while whisking constantly.
2. Remove from the heat and let cool for two minutes.
3. In a small mixing bowl, mix together the cornflour, water, egg yolks and salt until smooth. 
4. Gradually add the cornflour mixture to the warm condensed milk mixture while whisking constantly. 
5. Return the pot to low heat and whisk until the mixture has thickened.
6. Remove from heat and allow to cool for 10 minutes.
7. Meanwhile, beat the egg whites with an electric mixer until stiff peaks form. 
8. Gently fold egg whites into the hot custard. Pour the filling over the chilled biscuit base. Allow to cool completely before refrigerating for at least 2 hours. 
To serve Remove the milk tart from the cake tin. Spread lemon curd and decorate with meringue kisses

Pro tip: If your filling looks a little lumpy, pass it through a sieve before folding in the egg whites.

Recipes & styling: Marizka du Toit
Photography: Jurie Senekal

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