Happy World Milk Tart Day! As we celebrate this delicious day on 27 February, why not shake things up with a fun twist on this traditional dessert? This lemon milk tart meringue pie with lemon curd drizzle will quickly become your dessert go-to for any occasion.
LEMON MILK TART MERINGUE PIE WITH LEMON CURD DRIZZLE
Serves 8 // Preparation time 30 minutes + refrigeration
INGREDIENTS
For the biscuit base
300g lemon-flavoured Tennis biscuits
150g butter, melted
For the milk tart filling
375g tin condensed milk
700g full cream milk
2 tsp vanilla essence
2 eggs, separated
70g cornflour
70ml water
Pinch of salt
To serve
125 ml store-bought lemon curd
Store-bought meringue kisses
METHOD
For the biscuit base
1. Break biscuits into a food processor and blend to form 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 allow to 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.
9. To serve, remove the milk tart from the cake tin. Spread lemon curd over the top and decorate with meringue kisses.
Top 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
Serves 8 // Preparation time 30 minutes + refrigeration
INGREDIENTS
For the biscuit base
300g lemon-flavoured Tennis biscuits
150g butter, melted
For the milk tart filling
375g tin condensed milk
700g full cream milk
2 tsp vanilla essence
2 eggs, separated
70g cornflour
70ml water
Pinch of salt
To serve
125 ml store-bought lemon curd
Store-bought meringue kisses
METHOD
For the biscuit base
1. Break biscuits into a food processor and blend to form 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 allow to 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.
9. To serve, remove the milk tart from the cake tin. Spread lemon curd over the top and decorate with meringue kisses.
Top 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
WORLD MILK TART DAY: CELEBRATE WITH A FUN TWIST ON THIS SA CLASSIC
Reviewed by Amaarah
on
February 27, 2025
Rating:
Reviewed by Amaarah
on
February 27, 2025
Rating:
