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Lemon Meringue Milk Tart Bars

Delight in these airy and refreshing Lemon Meringue Milk Tart Bars with a buttery biscuit base, luscious lemon custard, and perfectly torched meringue topping.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 bars
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 pack Tennis biscuits, crushed
  • 80 g melted butter
For the custard
  • 1 can condensed milk
  • 1 cup milk
  • 1 tsp vanilla
  • 1 Zest of 1 lemon
  • 2 tbsp cornflour
  • 2 egg yolks
For the meringue
  • 2 egg whites Use room-temperature for better volume
  • 1/4 cup sugar
  • Pinch cream of tartar

Method
 

Preparation of the crust
  1. Preheat the oven to 180 degrees C (350 degrees F).
  2. Mix the crushed Tennis biscuits with the melted butter until combined.
  3. Press the mixture into a lined square baking tin.
  4. Bake for 8-10 minutes until lightly golden. Set aside to cool slightly.
Preparation of the custard
  1. In a saucepan, whisk together condensed milk, milk, vanilla, lemon zest, cornflour, and egg yolks.
  2. Cook over medium heat, stirring until thickened into custard, about 5-7 minutes.
  3. Pour the custard over the baked base.
Preparation of meringue
  1. Beat egg whites with cream of tartar until soft peaks form.
  2. Gradually add sugar, beating until stiff peaks form.
  3. Spoon or pipe the meringue over the custard filling, ensuring it touches the edges.
  4. Torch or broil until golden.
  5. Allow to cool completely, then refrigerate for at least 2 hours.
Serving
  1. Slice into bars and serve chilled.

Notes

Keep bars refrigerated in an airtight container for up to 3 days. Do not freeze once the meringue has been browned.