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Easy Lemon tart

Fresh, tasty and quick and easy.



  • 1
    carton cream, chilled
  • 1
  • 1
    tin of sweetened condensed milk
  • 5
    unsalted butter, melted
  • 1/2
    pkt of gingernuts, crushed into fine crumbs (a
  • The grated zest and juice of 5 lemons
  • 1/4
  • 3
    large egg yolks, lightly beaten (freeze the whit
  • 1/2
    cup finely ground almonds or pecans


Gingersnap Pie Crust
Pre-heat the oven to 160 degrees. Stir the gingernut crumbs and almonds together in a bowl. Add the melted butter and stir to mix evenly together. Turn into a 9 inch pie plate and press the crumbs evenly over the bottom and up the sides to form a crust. Bake for 8 to 10 minutes, or until it feels dry and firm. Let cool to room temperature before filling.
Pre-heat the oven to 180*C. Stir the lemon juice, lemon zest and the egg yolks together in a bowl. Whisk in the condensed milk and sugar and combine thoroughly. Pour the filling into the prepared crust and then place on a baking tray. Bake in the pre-heated oven for 10 minutes. Remove from the oven and let cool to room temperature. Cover with cling film and chill for at least 4 hours or overnight before serving.When ready to serve, beat the cream with an electric mixer until soft peaks form. Add the sugar and beat just to combine. Cut the pie into slices and garnish each slice with a nice dollop of the sweetened cream to serve.

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