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.

Easy

Digestive biscuits (finely ground)

Unrefined golden caster sugar

Butter (unsalted) (melted)

Cinnamon (ground)

For the base

Double cream

Condensed milk (tin)

Lemon juice

Lemon zest

For the topping

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.

Lemon fridge tart

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

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.

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

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

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

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

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Lemon fridge tart

About the bake

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Ingredients

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For the topping

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