Peppermint Crisp Lemon Meringue Tart – A Refreshing Twist on a Classic

In a bowl, whisk together the condensed milk, lemon juice, and egg yolks until smooth.
Pour the mixture into the baked tart shell and spread evenly.
Make the Meringue:

In a clean bowl, beat the egg whites with cream of tartar until soft peaks form.
Gradually add the sugar while continuing to beat until stiff, glossy peaks form.
Assemble & Bake:

Spoon or pipe the meringue over the lemon filling, ensuring it reaches the edges to seal in the filling.
Bake at 350°F (180°C) for 10–12 minutes or until the meringue is golden brown.
Finishing Touch:

Let the tart cool slightly, then sprinkle the crushed Peppermint Crisp bars over the top.
Refrigerate for at least 1 hour before serving for the best texture and flavor.
Serving and Storage Tips