Snappy Lemon Tart
Rate this recipe
2.6/5
(78 Votes)
Ingredients
- 300g ginger snap biscuits crushed
- 125g butter melted
- 5 lemons juice and zest
- 397g tin of condensed milk
- 300ml double cream
- Raspberries and strawberries to serve
Details
servings 6
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Stir the melted butter into the crushed biscuits
Step 2
Spoon into a 20cm flan dish. Spread evenly across the base and up the sides of the dish
Step 3
Put in the fridge and leave to set for at least 30 minutes
Step 4
Put the lemon juice and zest in a large bowl and stir in the condensed milk and double cream until thoroughly mixed
Step 5
Pour onto the biscuit base and chill for several hours or until set
Step 6
Decorate the tart with raspberries and strawberries
Step 7
Serve
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