Never a more appropriate name for the most delicious lemon dessert. Not much more to say really … other than this recipe takes a bit of skill, some patience and a lot of self-control (not to eat everything). So here is Ryan’s inspiring and absolutely-no-excuses, have-to-try recipe!


1 tin Condensed Milk
1 cup Cream
2 Egg Yolks
4 Lemons (juice and zest)
3 teaspoons Powdered Gelatine (hydrated with ½ cup cold water)
400g White Chocolate
1 cup Almonds (toasted)
2 Egg Whites
¼ cup White Castor Sugar


1. Place the condensed milk and egg yolks into a mixing bowl.

2. Place the bowl over a pot of simmering water and stir until the condensed milk becomes runny. Don’t let the condensed milk get to hot or else the eggs will scramble.

3. Once warm, add the lemon juice, zest and gelatine. Stir until the gelatine has fully dissolved.

4. Remove the bowl from the heat and stir in the cream.

5. Set aside for the lemon mixture to cool.

6. Melt the white chocolate in the microwave, 30 seconds at a time, until the chocolate is smooth. Stir the chocolate between heating intervals to prevent the chocolate from burning.

7. Place the almonds into the food processor and blend until the almonds resemble bread crumbs.

8. In a half round silicon mould (silicon moulds make it easier to get the chocolate out later), place about ½ a teaspoon of ground almonds into each pocket.

9. Using a thin pastry brush, paint over the almonds with the white chocolate, mixing them into the chocolate as you paint. Make sure the whole pocket of the mould has been painted.

10. Place the mould in the fridge for the chocolate to set.

11. Once the chocolate has set, paint the moulds again. Set in the fridge again.

12. Once the second layer of chocolate has set, fill them up with the lemon tart mixture.

13. Place in the freezer until the lemon mix has frozen.

14. Once the lemon tarts have frozen, pop them out of the moulds.

15. Using a palette knife and hot water, flatten the tops of the tarts.

16. Stick 2 half tarts together to form a ball. Place the finished balls in the fridge until needed.

17. Whip the egg whites until they form soft peaks. Beat in the sugar, a bit at a time, until the whites form stiff peaks.

18. Pipe the meringue onto the serving plates and brown with a blow torch (or under the oven grill).

19. Place the lemon tart balls on the meringue and serve immediately.


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