This Lemon Tart gives you a perfect balance of sweet and tangy. I used NuVita Digestive Biscuits for the base and baked it briefly to give it that beautiful golden colour and crunch. Enjoy this tantalising dessert.
NuVita Digestive Biscuits
2 tbsp caster sugar
100gms melted butter
1 can sweetened condensed milk
4 egg yolks
Zest of 3 lemons
1/4 cup lemon juice
In a food processor, pulse the digestive biscuits and sugar into very fine crumbs. Add melted butter and pulse again.
Remove the mixture onto a pie pan suitable for the oven and firmly press the mixture into the pan. You can use the flat side of a bowl to press it firmly down.
Bake in an oven preheated at 180C for 12-14 minutes or until the base has lightly browned. Let cool for 10 minutes.
For the filling, blend together condensed milk, lemon zest, lemon juice and egg yolks. Pour the filling into the biscuit base and bake in an oven preheated to 180C for 15 minutes.
Let chill in the refrigerator for 4 hours to overnight. Remove the pie from the pie pan, decorate using whipping cream, slice and serve cold.