Lemon fridge tart

YOU
12 servings
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Fruit

By Food24 November 03 2009
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Ingredients (7)

200.00 g tennis biscuits — crushed
100.00 ml butter — melted, or margarine
3.00 eggs — extra-large, separated
125.00 ml castor sugar
250.00 ml cream — fresh, chilled
1.00 lemon — zest only
80.00 ml lemon juice — fresh
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Method:

Grease a 30 x 20 cm pie dish with butter.
Mix the biscuit crumbs with the butter or margarine and press onto the bottom and up the sides of the prepared pie dish.
Chill until needed.
Beat the egg whites until stiff and add the castor sugar a spoonful at a time, beating well after each addition until the sugar has dissolved and the mixture is thick and shiny.
Beat the egg yolks well and fold into the egg white mixture.
Beat the cream until stiff and fold in together with the lemon rind and juice.
Pour over the crumb crust, cover with clingfilm or foil and freeze.



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