Lemon curd and merengue tart

Melt 75g butter, crush 220g Bastogne biscuits and mix the crumbles with the butter. 

Cover the bottom of a 17x 27 cm baking tin with baking paper and brush the sides with butter, before putting the biscuit mix in. Press well ,then keep in the fridge for an hour to firm up

Split 3 eggs, use the yolks for something else and whip the whites till firm, then carefully spoon in 50g icing sugar

Bring 150g caster sugar to the boil in 50 ml water and use a thermometer to see it reaches exactly 121°C

Ask somebody else to pour the sugar mix slowly, slowly onto the beaten egg whites, while you keep whisking into a merengue

Take the bottom from the fridge and cover with 1,5 jar Chives lemon curd

Then spoon the Merengue on top

Keep chilled till serving.

Use a kitchen burner to make nice brown edges on the merengue and finish with strawberries

(A Janneke Muileboom recipe)