Lemon fridge tart
|200 g||tennis biscuits|
|90 g||butter — melted|
|80 g||lemon jelly powder|
|½ cup||water — boiled|
|400 ml||evaporated milk|
|1 tbsp||castor sugar|
Grease a deep 22cm square dish or tray. Place the tea biscuits in a large freezer bag and use a rolling pin to crush them. Stir in the melted butter, then press into an even layer in your dish. Set aside in the fridge.
Combine the lemon jelly powder and boiling water. Stir well to dissolve all the powder, then set aside to cool slightly.
Place the evaporated milk and castor sugar in a separate bowl. Use an electric whisk to beat them together until the mixture is light and fluffy.
Continue to whisk while adding the jelly liquid in a thin, constant stream.
Pour the mixture over the biscuit base, cover and refrigerate until firm. (2 – 3 hours should be plenty of time.) Serve straight from the fridge.
Recipe reprinted with permission of CupcakesandCouscous.