125g butter 125g sugar 1 egg 2 cups flour 1 teaspoon baking powder
Cream butter and sugar until light and fluffy. Beat in the egg, then sift flour and baking powder. Combine, then press into base and up the sides of a 23cm loose-bottomed baking tin, Chill for 30 mins. Bake blind for 20-25 mins 180C - until crisp and golden.
1 Tin condensed milk 1/2 cup lemon juice 2 egg yolks 2 or 3 peeled and sliced Tamarillos
2 egg whites 2 tablespoons of castor sugar.
Mix all filling ingredients together then pour into the cooked shortcake shell and make meringue with the egg whites and castor sugar. Pile on top and bake in a low oven (130-150C) for 30-35 mins until the meringue is firm and crisp. Cool in the tin then serve with cream or ice-cream. Delicious.
Recipe provided by Heather Broadbent.