Lemon fridge tart
5 Reviews
About the bake
This refreshing zesty tart is so simple to make and can be prepared in advance and left in the fridge overnight. Perfect for a stress free dinner party pudding.
Ingredients
For the base
- 125gDigestive biscuits (finely ground)Â
- 5 tbspBillington's Unrefined Golden Caster SugarÂ
- 85gButter (unsalted) (melted)Â
- 2 tspCinnamon (ground)Â
For the topping
- 250mlDouble creamÂ
- 1Condensed milk (tin)Â
- 1Juice of one whole lemonÂ
- 1Lemon zestÂ
Method
Step 1
Preheat the oven to 190°C (170°C fan, gas mark 5).
Step 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.
Step 3
Bake in the preheated oven for 7 minutes then leave to cool.
Step 4
To make the topping, whip the cream until thickened and holds its shape.
Step 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.
Step 6
Pour on top of the biscuit base, then top with a few sprinkles of additional lemon zest and chill in the fridge overnight.