from my wife’s blog Cocoa + Cotton
“Even the poor know that richness – and it’s the scent of lemons” I Limoni, The Lemon Trees, Montale
This super simple no bake lemon cream tart is a summertime winner with heaps of ‘zing’ in its tail and the perfect amount of crunch to cut through the cream – so easy, you can do it blindfolded, it’s the ideal dessert for long alfresco suppers in the garden or last minute dinner parties.
All it takes is a few simple ingredients, a whisk, mixing bowl, saucepan and a fluted dish. You’ll never believe something so simple could be so damn delicious until you’ve tried it!
what you’ll need
Equipment: 9 inch fluted dish like this, whisk.
lemon cream tart: serves 8
for the base:
- 225g (8oz) digestive biscuits
- 85g (3oz) butter
for the lemon cream:
- 250 ml (½ pint) double cream
- 397 ml (1 tin) condensed milk
- juice of 4 large lemons and zest of 1 lemon
Making the base:
- Crush the biscuits – pop them in a food bag and crush with a rolling pin, or if you have a Thermomix, crumb them in there – you need a fine crumb, but not overdone – you’ll want a bit of crunch, not pure powder.
- Melt the butter in a small saucepan and mix in the biscuit crumb until well combined.
- Pour the crumb mix into your fluted dish and press firmly but gently down until you have an even, well packed base.
Making the lemon cream:
- Whisk together the cream and condensed milk until thick and creamy. Don’t worry if it doesn’t feel quite thick enough – your lemon juice will thicken it further.
- Now add the juice of your four lemons and the zest of one. Stir well until the cream has thickened up.
- Pour your lemon cream mix over the biscuit base.
- Finally, cover with clingfilm and place to chill in the fridge.
- Allow 8 hours or overnight to fully set.
It’s almost too easy, but shh, the guests’ll never know!