Lemon fridge tart - recipe

Lemon fridge tart

  • Prepare

  • Serves

  • Cook

  • Skill



For the base

For the topping

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  1. 1

    Preheat the oven to 190°C (170°C fan, gas mark 5).

  2. 2

    Mix biscuit crumbs, sugar, melted butter and cinnamon until well blended. Press mixture into a 20 or 23cm (8 or 9 in) tart tin or pie dish.

    For this step you'll need:

    • 125g Digestive biscuits finely ground
    • 85g Butter (unsalted) melted
    • 2tsp Cinnamon ground
    • 5 tbsp Unrefined golden caster sugar
  3. 3

    Bake in the preheated oven for 7 minutes then leave to cool.

  4. 4

    To make the topping, whip the cream until thickened and holds its shape.

    For this step you'll need:

    • 250ml Double cream
  5. 5

    Add the tin of condensed milk to the cream, then incorporate the lemon juice and zest. Continue beating until the mixture is very thick.

    For this step you'll need:

    • 1 Condensed milk tin
    • 1 Lemon juice
    • 1 Lemon zest
  6. 6

    Pour on top of the biscuit base, then top with a few sprinkles of additional lemon zest and chill in the fridge overnight.

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