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Lemon fridge tart

Recipe from: 10/31/2002 12:00:00 AM
Ingredients 7
Servings 12


  • 200
    (1 packet) Tennis biscuits, crushed
  • 100
    melted butter or margarine
  • 3
    extra large eggs, separated
  • 125
    castor sugar
  • 250
    cream, chilled
  • 1
    lemon, grated rind
  • 80
    fresh lemon juice


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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