Lemon fridge tart - recipe

Ingredients

Recipe , Tart , Lemon , Fridge

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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.

For this step you'll need:
- 125g Digestive biscuits finely ground
- 85g Butter (unsalted) melted
- 2tsp Cinnamon ground
- 5 tbsp Unrefined golden caster sugar
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.

For this step you'll need:
- 250ml Double cream
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.

For this step you'll need:
- 1 Condensed milk tin
- 1 Lemon juice
- 1 Lemon zest
6

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

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