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22Total Time
15Prep Time
7Bake Time

Lemon fridge tart

4 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.

22Total Time
15Prep Time
7Bake Time


  1. Step 1:

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

  2. 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.

  3. Step 3:

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

  4. Step 4:

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

  5. 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.

  6. 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.


  • For the base

    • 125g Digestive biscuits (finely ground)
    • 5 tbsp Billington's Unrefined Golden Caster Sugar
    • 85g Butter (unsalted) (melted)
    • 2 tsp Cinnamon (ground)
  • For the topping

    • 250ml Double cream
    • 1 Condensed milk (tin)
    • 1 Juice of one whole lemon
    • 1 Lemon zest

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