Noah Cramer's Lemon Meringue Tart Recipe
Noah Cramer’s Lemon Meringue Tart / Photo by Kathy Pitout Photography
“I have always loved lemon and ginger. When I was younger my mom would make lemon meringue, so the taste of lemon reminds me of my childhood. While my mom would make a lemon meringue with a basic tennis biscuit crust, I prefer to have a ginger biscuit crust as I think lemon and ginger are one of the best flavor combinations.”
This lemon meringue tart recipe from student chef Noah Cramer brings together a buttery ginger biscuit crust, a smooth condensed milk and lemon filling, and a golden meringue topping. It is a classic dessert with bright citrus flavour, soft sweetness and a crisp biscuit base, ideal for sharing at family meals, celebrations or special occasions.
A Student Chef Lemon Meringue Tart with Classic Sweet Citrus Flavour
Makes: 1 x 25cm Tart
Allergens cows milk/lactose, eggs, wheat/gluten
Ingredients
400g (2x 200g packets) Bakers ginger biscuits
150g butter, salted
700g (2x 385g cans) Nestle sweetened condensed milk
Five lemons
6 Midlands eggs
3/4 cup castor sugar
Pinch of salt
METHOD
Crust
Place biscuits into a large ziplock bag. Use a rolling pin to crush up the biscuits.
Melt the butter in a small saucepan over the stove on a low heat.
Pour the biscuit crumbs into a bowl and add in the melted butter. Mix together until the biscuit crumbs clump together.
Spread and firmly press the biscuit crumbs onto the base of the springform pan.
Filling
Firmly press and roll the whole lemons on a hard surface until soft. Cut the lemons in half and squeeze the juice into a bowl.
Pour the juice through a sieve into a large bowl, and add in the sweetened condensed milk.
Carefully separate egg yolks and whites, placing the whites to the side.
Add the yolks into the condensed milk and lemon juice, and mix.
Pour the mixture into the springform pan onto the crust.
Bake in the oven for 15 minutes. After 15 minutes, take out the oven and set to the side.
Meringue
Whisk the egg whites while slowly adding in the castor sugar and salt. Whisk until stiff peaks form.
Spoon the egg whites onto the baked filling and "fluff" up into a desired shape. (to fluff gently tap the egg whites to form small peaks)
Bake again for 15 to 20 minutes or until the top is a golden brown.
Photo uses garnishing of lemon leaves, slices of lemon and fresh mint, the biscuit crumbs clump together.
FAQs
1. Who created this lemon meringue tart recipe?
This lemon meringue tart recipe is by student chef Noah Cramer from Jackie Cameron School of Food & Wine.
2. What base is used for the tart crust?
The crust is made with Bakers ginger biscuits and salted butter.
3. What gives the filling its lemon flavour?
The filling uses fresh lemon juice combined with sweetened condensed milk and egg yolks.
4. What allergens are listed for this recipe?
The listed allergens are cow’s milk or lactose, eggs, and wheat or gluten.
5. When is lemon meringue tart best served?
It works well as a dessert for family meals, celebrations, brunches or special occasions.