Lemon Meringue Tart

Instructions: CRUST:
Pre-heat the oven to 180° Celsius. Crush the biscuits until fine crumbs with a food processor, otherwise place the biscuits in a plastic see-through sandwich or freezer bag. Close the bag and use the rolling pin and roll them until they are finely crushed. Melt the butter and add it to the crushed biscuits. Add the pinches of ground cinnamon (I use this for extra taste in more than one tart recipe base). Mix it well, spray the tin and press it down to make a crust in the preferred tart tin. Place in the fridge while you are busy preparing the filling. FILLING:
In a separate mixing bowl, combine the condensed milk, egg yolks, lemon juice and lemon zest together and whisk well with the electrical beater.Keep aside. MERINGUE:
In a glass bowl, add the egg whites and whisk with the electrical beater.Add the sugar LITTLE BIT BY LITTLE bit until all the sugar is well incorporated and add the cream of tarter that will stabilise the meringue.The meringue must be stiff with a glossy colour. Take the base out of the fridge and scoop the lemon filling on top of the base with a spatula.Even it out. Pipe the meringue with a piping bag for small little meringues all over the meringue or scoop the meringue out, even it all over the tart and use the knife or the back of a spoon to get more volume on the meringue top. Bake in a pre-heated oven for approximately 10-15 minutes until light brown on top. The baking time will depend on the strength of your oven. Last, but not least, enjoy. TIP: If you are making one for your coffee shop I would recommend to double the recipe as you will need to make a large lemon meringue for the shop.