The Courier-Mail

LE­MON MERINGUE TART

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240g plain flour 180g diced cool but­ter 80ml chilled wa­ter 9 whole eggs 365g caster sugar 300ml pure cream Zest and juice of 4 le­mons (scrub le­mons if waxed ) 360g caster sugar 6 egg whites 1 tea­spoon liq­uid glu­cose

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