🎂Baking/Deserts

Lemon Tart

Name: Lemon Tart
Yield: 1 serving
Ingredients: 100 gm unsalted butter; 3 or 4 lemons (150 ml juice) (see note 1); 225 - 250 gm digestive biscuits; 397 gm tin condensed milk; 3 medium eggs or 2 large; yellow food colouring (optional) (see note 2)

Homemade lemon tart featuring tin condensed milk. Simple to make and deeply satisfying.

12 min

Prep

12 min

Cook

Medium

Difficulty

Ingredients

Steps

Ingredients

Servings

100 gm unsalted butter
3 or 4 lemons (150 ml juice) (see note 1)
225 - 250 gm digestive biscuits
397 gm tin condensed milk
3 medium eggs or 2 large
yellow food colouring (optional) (see note 2)

Method

1
Heat the oven to 180Â°C .
2
Process the digestive biscuits in a processor to make crumbs.
3
Melt the butter and mix it with the breadcrumbs.
4
Using a 20 cm diameter baking tin add the butter/crumbs and press firmly around the tray base and sides and bake in the oven for about , then set aside to cool.
5
Zest 2 of the lemons and set aside.
6
Juice sufficient lemons (removing the pips) to produce 150 ml of juice. (see note 1)
7
Separate the eggs, discard the whites and reserve the yolks.
8
Using a suitable bowl that can contain all the remaining ingredients add the egg yolks and lemon zest and whisk with an electric hand mixer for to thicken the eggs.