LEMON TART WITH GINGER CRUST AND BERRIES

200 g ginger biscuits
80 ml melted butter
1 tin (385 g) of condensed milk
125 ml lemon juice
2 tablespoons lemon zest
3 eggs

Blitz ginger biscuits until crumbed.
Add melted butter to crumbs, mix well and press mixture into a round 20 cm tart tin as a crust.
Refrigerate for 20 min.
Whisk condensed milk, lemon juice and zest and eggs together.
Pour into crust and bake at 180 ºC for 20 min.
Remove and cool.
Sprinkle with icing sugar and top with berries.

Recipe and photo: Angela Landsberg