Fridge Lemon Tart
Featured Cook: Cassidy from South Africa
Ingredients:
- 1 packet tennis biscuits (or any other biscuits really).
- 1 tin condensed milk (+- 340g)
- 1 tub smooth cream cheese (plain)
- ½ cup lemon juice (the concentrate in the bottle works better, but you can use fresh lemon juice instead)
- 50g melted butter or margarine (about 2-3 heaped tablespoons)
Method
- Crush the biscuits into fine crumbs. Mix enough of the butter into the crumbs to make it stick together – use more or less butter as needed.
- Press the biscuit mixture into the bottom of a 23cm tart dish, making sure to press the crumb mixture up the sides of the dish as well.
- In a clean bowl, mix the condensed milk and cream cheese together until smooth. You can use a whisk, but don’t use an electric beater as this will introduce too much air into the mixture.
- Once there are no lumps, add the lemon juice and mix quickly as the mixture will begin to set immediately.
- When the mixture is smooth and well mixed, pour into the prepared base and leave for 2-4 hours or until set.
