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Lemon Tart

This tart is like eating rays of sunshine, it's that good.

30 Jan 2016 30 mins 10


Zesty, silky, lemony tart. It tastes how I imagine sunshine tastes. Sublime
If you’re a fan of all things lemony then this tart needs to be on your hit list. A quick base made using digestive biscuits and only three ingredients for the filling. So grab some lemons and hop to it.


Tart Base
180 grams digestive biscuits
1 tablespoon soft brown sugar
85 grams unsalted butter, melted

Tart Filling
4 free-range egg yolks
1 x 390g can condensed milk
¾ cup lemon juice

To serve
Lemon zest
Whipped cream

23cm loose-bottom tart tin greased, and base lined with non-stick baking paper, Small food processor with blade attachment

(Serves 10-12)
Prep time: 20 minutes
Cooking time: 30 minutes plus 4-5 hours chilling time.


Base: Preheat oven to 160℃ bake. Place the digestive biscuits and brown sugar in a small food processor and blitz until you have a mixture that resembles fine sand. (You can also bash them up in a sealable bag with a rolling pin) Tip into a bowl, add in the melted butter and mix until fully combined. It should look like damn sand. Tip the mixture into the tart tin, pressing evenly over the base and up the sides. Place in the oven for 12 minutes, then remove and allow to cool while you make the filling.

Tart Filling: Place egg yolks in a large bowl and whisk until fully combined. Add in the condensed milk, whisk, then add in the lemon juice and slowly stir until fully incorporated. At this point you can pour the mixture into the tart shell, but I like to pass it once through a sieve just to remove big air bubbles and make sure it’s super smooth. Once you’ve filled the tart shell, carefully place it back in the oven for 15 minutes until the filling is just set. Remove, cool, then place in the fridge for 4-5 hours or overnight.

30 mins before serving remove the tart from the fridge, then remove the tin and garnish with lemon zest and serve with lashings of whipped cream.