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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 120C (250F). | 2. Biscuit base. | 3. Crush biscuits, melt butter, add crush biscuits to melted butter mix crushed biscuits and butter together to combine, press mixture into a fluted pie dish, store in the refrigerator while making the filling. | 4. Filling. | 5. Separate the eggs,. | 6. Beat the egg yolk until light and creamy, add the condense milk mix well, slowly add the lemon juice a little at a time mixing well after each addition. | 7. Remove the biscuit base from the refrigerator, pour the filling into the biscuit base, set aside. | 8. Meringue. | 9. Beat egg whites, add caster sugar slowly, beat well until stiff peaks are formed. | 10. Pipe rosettes of the meringue ontop of the filling making sure that the filling is completely cover with the meringue. | 11. Bake for one hour, turn the oven off and leave the tart in the oven overnight. | 12. The tart must only come out of the oven the follow morning, then it is ready to serve. | 13. Store tart in refrigerator. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	125			10687.5	491.0625	333.9375	900.0
egg	6			429.0	2.16	37.68	28.53
lemon juice	1	cup		53.68	16.836	0.8540000000000001	0.5856
milk	380	g	condensed	874.0	21.052	8.702	90.59200000000001
caster sugar	3/4	cup		-	-	-	-
biscuit crumb	200		sweet	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.