GINGER AND LEMON MERINGUE TARTS

2 packets stem ginger cookies (from aldi)

1 can condensed milk

1/2 cup lemon juice

finely grated rind 1 lemon

preheat oven to 180 c. / 160 c. fan forced. using two  round hole patty tins. (pic in comments)

using 1 tin at a time, place the biscuits, flat side down over the holes of the tray. place in oven and heat until soft aprrox 2 - 4 minutes.

press biscuits into tin. repeat with next tray. put aside to cool slightly.

whisk the condensed milk, rind and juice together until well combined.

fill each tart base with the mix.

make meringue.

pipe or spoon the meringue over the filling and place back in the oven until the meringue is lightly browned.

cool completely in tins then remove to an air tight container and refrigerate till needed.

MERINGUE

3 egg whites, room temp

pinch salt

1/4 teaspoon cream of tartar

5 tablespoons sugar

using an electric mixer, beat the egg whites and salt to soft peaks.

add the cream of tartar and 1 tablespoon of sugar and  beat to combine. add more sugar 1 tablespoon at a time and beat until stiff and glossy.