Lemon Tart - with a Zing to it.
Posted: Mon Jul 27, 2009 4:17 pmLemon Tart
12oz plain or sweetmeal digestive biscuits - crushed
5oz butter (unsalted)
Grated zest and juice 4 large lemons
1pt double cream
14oz can sweetened condensed milk (the sticky one)
Melt butter in pan and stir in crushed biscuits. Lightly press into a 23cm/9 inch, deep loose bottomed fluted flan tin and chill.
Place lemon juice in a large bowl, add cream and condensed milk and whisk for a couple of minutes. Stir in the lemon zest.
Pour into prepared tin and chill for 1 to 2 hours.
Actually I would only make up half the quantity unless I was entertaining. I can assure you it is gorgeous, my friend in Burton on Trent made it. It is so lemony with a zing.
12oz plain or sweetmeal digestive biscuits - crushed
5oz butter (unsalted)
Grated zest and juice 4 large lemons
1pt double cream
14oz can sweetened condensed milk (the sticky one)
Melt butter in pan and stir in crushed biscuits. Lightly press into a 23cm/9 inch, deep loose bottomed fluted flan tin and chill.
Place lemon juice in a large bowl, add cream and condensed milk and whisk for a couple of minutes. Stir in the lemon zest.
Pour into prepared tin and chill for 1 to 2 hours.
Actually I would only make up half the quantity unless I was entertaining. I can assure you it is gorgeous, my friend in Burton on Trent made it. It is so lemony with a zing.
