condensed milk Archives

Diwali recipes

Burfi panna cotta

30 minutes

Rusk recipes

Mosbolletjie rusks

25 minutes

Eid recipes

Gulab jamun

30 minutes

Coffee recipes

Coffee jelly with condensed milk

5–10 minutes

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Tres leches tray bake

1 hour

Brownie recipes

4-ingredient brownies

15 minutes

Chocolate recipes

Giant s’mores pudding

15 minutes

Milk tart

No-bake condensed milk tart

15 minutes

Fridge dessert

Classic Cremora tart

Chuckles recipes

No-churn Tin Roof ice cream sundae

15 minutes

Diwali recipes

Soji balls

10 minutes

Meringue recipes

LemonGold™️ meringue pie

30 minutes

LemonGold™️ meringue pie

Serves 8

Difficulty Easy

Prep Time 30 minutes

Cooking Time 30 minutes

Ingredients

1 x 200 g packet Marie biscuits, crushed
120 g butter, melted
2 Woolworths LemonGold™️ seedless lemons, zested

For the filling:

4 free-range eggs, separated
180 g sugar
2 x 385 g cans condensed milk
1 cup Woolworths freshly squeezed LemonGold™️ lemon juice
2 Woolworths LemonGold™️ seedless lemons, zested

Method

1. Preheat the oven to 160°C. Mix the biscuits and melted butter and press into the base of a 26 cm ovenproof dish or springform fluted baking tin.

2. To make the filling, beat the egg whites until stiff peaks form, adding the sugar 1 T at a time.

3. In a separate bowl, whisk the egg yolks and combine with the condensed milk, LemonGold™️ lemon juice and zest. Pour the mixture over the base.

4. Gently top with the egg whites and bake for 30 minutes. Turn off the oven and leave the lemon meringue in the oven for a further 10 minutes to crisp.

Discover more meringue recipes, here.

Divine daiquiri

Overnight roasted lamb shoulder

Rooibos-and-whisky-glazed gammon

Burfi panna cotta

Mosbolletjie rusks

Gulab jamun

Coffee jelly with condensed milk

Tres leches tray bake

4-ingredient brownies

Giant s’mores pudding

No-bake condensed milk tart

Classic Cremora tart

No-churn Tin Roof ice cream sundae

Soji balls

LemonGold™️ meringue pie

LemonGold™️ meringue pie

Ingredients

Method