STEP 3: Add melted butter to biscuit crumbs and mix well.
STEP 4: Line two small bread pans with foil or plastic wrap and press biscuit mixture into the bottom. Refrigerate until cold.
STEP 5: Dissolve Cremora powder in half a cup of hot water. Put in fridge until cooled down.
STEP 6: In a separate bowl, mix the condensed milk and lemon juice. When Cremora mixture is cooled, add the mixture to the condensed milk and lemon juice mixture. Mix well.
STEP 7: Divide mixture evenly between the two bread pans and spread well. Put in fridge until set.
STEP 8: Carefully separate the egg whites into a clean bowl. Whisk until foamy and slowly add the castor sugar. Add pinch of salt and Cream of Tartar and whisk until mixture forms soft peaks.
STEP 9: Lift tart carefully out of the bread pan and ‘unwrap’. Spoon meringue on top and use blowtorch to brown.
P.S. For those of you who have noticed, the meringue was not ‘in top shape’ (first attempt!), but here is a wonderful internet picture of how the meringue should look:
