LEMON FRIDGE TART
This is a very small tart.
- 1 packet tennis biscuits
- 125 gr melted butter
- 1 tin condensed milk
- juice of 2 lemons
- zest of 1 lemon
- 120 ml cream
Crumble the biscuits into a bowl and stir in the melted butter thoroughly.
Grease a pie dish. Pour in the crumble and pat down evenly, as well as up the sides.
Refrigerate for 30 minutes to allow the butter to set.
To make the filling, mix together the condensed milk, lemon juice and zest and cream.
Pour into the biscuit base, and set in the refrigerator for several hours.
Use a smallish dish. I found the filling was too little for the dish I used, which was 16 cm x 27 cm.
I also beat the cream until it was slightly thick and then folded it in.
Recipe and photo: Melissa Ann Vermeulen