Lemon fridge tart

Method

1. Preheat the oven to 190°C (170°C fan, gas mark 5).

2. Mix biscuit crumbs, sugar, melted butter and cinnamon until well blended. Press mixture into a 20 or 23cm (8 or 9 in) tart tin or pie dish.

3. Bake in the preheated oven for 7 minutes then leave to cool.

4. To make the topping, whip the cream until thickened and holds its shape.

5. Add the tin of condensed milk to the cream, then incorporate the lemon juice and zest. Continue beating until the mixture is very thick.

6. Pour on top of the biscuit base, then top with a few sprinkles of additional lemon zest and chill in the fridge overnight.