For the pastry

560ml cake flour

180ml icing sugar + extra

Pinch salt

180g chilled butter, cubed

2 egg yolks

60ml chilled tonic water

zest of 1 lemon

For the filling

6 egg yolks

385g tin condensed milk

180ml lemon juice

80ml gin

For the Italian meringue

310ml castor sugar

125ml tonic water

80ml gin

2 egg whites


  1. For the pastry, sift together the flour, icing sugar and salt. Rub in the butter until it resembles fine breadcrumbs. Add the yolks, tonic water and zest and cut in with a knife until it just comes together. Turn out onto a lightly floured surface and shape into a flat disc, wrap in plastic wrap and refrigerate for 1 hour.
  2. Roll the pastry out on a lightly floured surface to 4mm thickness. Line 8 x 10cm springform tart tins with pastry and prick the bases with a fork. Chill in the freezer for about 20 minutes or until firm.
  3. Preheat oven to 180°C. Line each tart with a piece of scrunched baking paper and fill each with baking
    weights like grains. Bake for 15 minutes. Remove the paper and grains and bake for 5-10 minutes or until
    light golden.
  4. For the filling, reduce heat to 160°C. Beat together the egg yolks and condensed milk. Slowly add the lemon juice and gin, while beating, until smooth. Pour the filling into the tart shells. Bake for about 15 minutes or until just set. Cool.
  5. For the meringue, heat the sugar, water and gin on medium, stirring until the sugar has dissolved. Bring to
    a boil and cook for 10 minutes. Cool. Beat the egg whites until stiff peaks form. With the beaters running, carefully pour the hot sugar syrup in a thin steady stream into the egg whites, whisking until thick and glossy.
  6. Spoon blobs of the meringue onto the tarts and use a blowtorch to scorch the meringue, if you like.

Recipe and image courtesy of www.yourfamily.co.za