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Easy Airfryer Lemon Meringue


Things you’ll need:

250g Plain sweet biscuits, crushed
125g Butter, melted
395g Can Condense Milk
4 Eggs, separated
2 Teaspoons grated lemon zest
1/2 Cup lemon juice
1 Cup caster sugar
1 Tablespoon cornstarch
1 Teaspoon white vinegar
1 Teaspoon cream of tartar

Step 1

In a bowl mix the crushed biscuits and melted butter together. Press the crumb mixture into a pie dish. Refrigerate.

Step 2

To make the filling: Separate the eggs, and place the yolks in a bowl with the condense milk, lemon juice and lemon zest and whisk to combine. Pour the filling over the crumb mixture and refrigerate.

Step 3

To make the meringue: Beat the egg whites in the 4.5 litre Ultimate Stand Mixer or in a bowl with an electric hand mixer until light and fluffy. Slowly add the castor sugar 1 tablespoon at a time, beating well between each addition. When all the sugar is added the meringue should be glossy and thick. Stir in the cornstarch, vinegar and cream of tartar.

Step 4

Pipe or dollop the meringue onto the lemon filling. Place the tart in the 5 litre Multi-purpose Air Fryer, set on the lowest setting and cook the meringue for 5 – 7minutes until lightly browned. Remove and allow to cool completely before serving.


Items used in this recipe

Multi-purpose Air Fryer