“Even the poor know that richness – and it’s the scent of lemons” I Limoni, The Lemon Trees, Montale
The simplest of lemon cream tarts, this one is perfect for summer days – no bake and a lovely dessert for long alfresco suppers in the garden or last minute dinner parties.
WHAT YOU’LL NEED
Equipment:
- 9 inch fluted dish like this
- whisk
Makes: 9 inch lemon cream tart
Serves: 8
INGREDIENTS
For the base:
-
- 225 g (8 oz) digestive biscuits
- 85 (3 oz) butter
For the lemon cream:
-
- 250 ml (1/2 pint) double cream
- 397 ml (1 tin) condensed milk
- juice of 4 large lemons and zest of 1 lemon
METHOD
Making the base:
- Crush the biscuits – pop them in a food bag and crush with a rolling pin, or if you have a Thermomix, crumb them in there – you need a fine crumb, but not overdone – you’ll want a bit of crunch, not pure powder.
- Melt the butter in a small saucepan and mix in the biscuit crumb until well combined.
- Pour the crumb mix into your fluted dish and press firmly but gently down until you have an even, well packed base.
Making the lemon cream:
- Whisk together the cream and condensed milk until thick and creamy. Don’t worry if it doesn’t feel quite thick enough – your lemon juice will thicken it further.
- Now add the juice of your four lemons and the zest of one. Stir well until the cream has thickened up.
To finish:
- Pour your lemon cream mix over the biscuit base.
- Finally, cover with clingfilm and place to chill in the fridge.
- Allow 8 hours or overnight to fully set.
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