Lemon Cream Tart
Ingredients
For the Crust
- 250 g digestive biscuits, crushed
- 100 g melted butter
For the Lemon Filling
- 400 ml sweetened condensed milk
- 120 ml fresh lemon juice
- Zest of 2 lemons
- 250 ml heavy cream
For Garnish
- Lemon slices
- Whipped cream
- Lemon zest
Instructions
- Mix biscuit crumbs with melted butter and press into a tart pan.
- Chill for 30 minutes.
- In a bowl, whisk condensed milk, lemon juice, and lemon zest until thickened.
- Whip the cream and fold it into the lemon mixture.
- Pour into the chilled crust and smooth the top.
- Refrigerate for 4–6 hours until set.
- Decorate with whipped cream, lemon slices, and extra zest before serving.
Description
🍋✨ Lemon Cream Tart
Bright, creamy, and refreshingly tangy, this no-bake lemon tart combines a buttery biscuit crust with a silky lemon filling. It’s the perfect dessert for warm days and citrus lovers.
