LEMON MERINGUE TART WITH A DIFFERENCE
- Crust:
- 1 packet Tennis biscuits
- Filling:
- 1 kg clover bliss lemon meringue yoghurt
- 1 packet lemon jelly, dissolve in the boiling water
- 1 tin condensed milk
- 250 ml boiling water
- Topping:
- ½ packet lemon jelly, mixed with 125 ml hot water and 125 ml cold water
Mix the yoghurt and the condensed milk together.
Add the dissolved jelly to the yoghurt mixture and stir well.
Stack two layers of Tennis biscuits into a dish.
Pour the yoghurt mixture over this biscuits and refrigerate for 4-6 hours or until set.
If you do not use the topping, slice and serve with whipped cream and fresh fruit.
Topping:
When the tart has set, pour the jelly topping over, use the back of a spoon not to damage the tart.
Refrigerate until jelly has set.
Serve with whipped cream.
Tried and tested by Melissa Ann Vermeulen
Photo: Melissa Ann Vermeulen
Category:
I made this and it was very runny not sure what was wrong. Was still delicious but disappointing
Hallo Gladys, did you use blizz joghurt or low fat? This recipe works normally very well. Add 1 teaspoon gelatine to your jelly next time, remember the jelly packaging has change and is smaller then what is was. Just also take not, it is only 1 x 250 ml boiling water.
Sorry about that, but please try again.