Lemon Tart
Throw together quickly and still impress your guests or just yourself!
Recipe by Tiffany Kate-Lyn Matthews
Serves: 6
Preparation time: 15 minutes
Cooking time: 20 – 25 minutes
Ingredients:
For the crust:
- 200g digestive biscuits
- 100g Unsalted butter
- 2 Tbsp sugar
For the filling:
- 4 large eggs
- 150ml lemon juice
- 1 Tbsp lemon zest
- 1 tin condensed milk
- 1 tsp vanilla essence
To serve:
- Mini meringue, optional
- Dehydrated or fresh lemon slices
- Mint sprigs
- Fresh berries
How To Make Lemon Tart
- Preheat oven to 180°C.
- Crush the biscuits into fine crumbs using a food processor or a rolling pin.
- Mix with the melted butter and sugar until the mixture resembles wet sand.
- Press into the base and up the sides of a tart tin or pie dish.
- Bake for 10 minutes, then remove from the oven and allow it to cool.
- In a mixing bowl, whisk together the eggs, lemon juice, lemon zest, condensed milk, and
vanilla until smooth and creamy. - Pour the filling into the crust.
- Tap gently to release air bubbles.
- Bake for 15–18 minutes, or until the edges are set but the center still has a slight wobble.
- Let the tart cool to room temperature, then refrigerate for at least 2 hours (or overnight)
to set fully. - Garnish with mini meringue, fresh berries, lemon slices and mint.