Lemon Cream Tart

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.

INGREDIENTS

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

METHOD

Making the base:

1. 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.
2. Melt the butter in a small saucepan and mix in the biscuit crumb until well combined.
3. 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:

1. 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.
2. Now add the juice of your four lemons and the zest of one. Stir well until the cream has thickened up.

To finish:

1. Pour your lemon cream mix over the biscuit base.
2. Finally, cover with clingfilm and place to chill in the fridge.
3. Allow 8 hours or overnight to fully set.

It’s almost too easy, but shh, the guests’ll never know!