Double Lemon Meringue Tart

Double Lemon Meringue Tart

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Servings: 4 People

Course: Dessert

Method

Double Lemon Meringue Tart
(BlixSam Style Recipe, Layered the BlixSam Way)
Serves a family of 4
Sharp. Creamy. Rich.
Deep lemon flavour with a smooth custard set and a light, airy meringue finish.
🛒 Ingredients
Crust
• 100 g Tennis biscuits
• 2 tbsp (30 ml) butter, melted
Filling (Double Lemon Boost)
• 1 × 385 g tin condensed milk
• 1 tbsp lemon rind
• ¾ cup (185 ml) fresh lemon juice
• 2½ ml BlixSam Lemon Cake Flavouring
• 5 egg yolks
• Pinch salt
• 1 to 1½ tsp (5 to 7 ml) cornflour
Meringue Layer (Light & Airy)
• 5 egg whites
• ¾ cup castor sugar
• 1 tsp baking powder
👨‍🍳 Method, Layered the BlixSam Way
1️⃣ Build the crust layer
Crush Tennis biscuits into fine crumbs.
Mix with melted butter and press into a tart dish.
Chill until firm.
2️⃣ Build the citrus custard layer
In a bowl, combine:
Condensed milk, lemon rind, lemon juice, egg yolks and salt.
Mix until smooth and thick.
Add cornflour and BlixSam Lemon Cake Flavouring.
Mix until silky.
This is where the bold lemon flavour and structure come together.
3️⃣ Bake the filling layer
Pour into the crust.
Bake at 160°C for 20 to 25 minutes
Edges set, centre slightly wobbly.
4️⃣ Build the meringue layer
Whisk egg whites until soft peaks form.
Gradually add castor sugar while beating until glossy stiff peaks form.
Add baking powder and fold in gently for a light, airy texture.
5️⃣ Finish and bake
Spread meringue over the warm filling, sealing edges.
Bake until lightly golden on top.
6️⃣ Set and serve
Cool completely, then refrigerate.
You’ll get a creamy lemon base with a stable, fluffy meringue.
🔥 Final result
Balanced set. Strong lemon. Soft, airy top.
👉 Want this flavour at home? 👇
Get the exact spices used in this recipe:
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