I have had 3 manky lemons sitting in my fruit bowl, leftover from Christmas. Today I decided to take action and get them used. I also have a biscuit tin with lots of odds and ends of biscuits, so I came up with a concoction of a lemon meringue with a cheese cake biscuit base.
My base was made up of 200g of digestive biscuits and a few shortbread biscuits whizzed up in the food processor into crumbs. These were added to 75g of melted butter then pressed into a loose base tin.
The filling was 4 egg yolks, 150g sugar, juice of 3 lemons, 300mls boiling water and a little lemon zest. I would have added a lot more zest but the lemons were a bit old and soft so made it difficult to zest them. I whisked all this together then added 2 tbsp of cornflour mixed with a little water. Brought this to the boil then poured it onto the biscuit base.
The 4 egg whites were whisked until stiff then I added 100g of sugar. I topped the tart with the meringue and baked for 25 minutes.