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Snappy Lemon Tart


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Rate this recipe 2.5/5 (70 Votes)


  • 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


servings 6
Level of difficulty Average
Cost Average budget


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



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