Description
A refreshing no-bake lemon tart with a crunchy digestive biscuit base, creamy condensed milk filling, whipped cream, and bright citrus flavor.
Ingredients
- 1 packet digestive biscuits, finely crushed
- 1/4 cup melted butter
- 1 tin sweetened condensed milk, approximately 395 g
- 1/2 cup fresh lemon juice
- 1/4 cup lemon zest
- 1 cup chilled whipped cream
- 2 tablespoons chocolate shavings or extra lemon zest, for topping
Instructions
- Place the crushed digestive biscuits in a mixing bowl and add the melted butter. Mix until the texture resembles wet sand.
- Press the biscuit mixture firmly into the base of a tart pan, creating an even and compact layer.
- Refrigerate the crust for 15–20 minutes to set.
- In a separate bowl, combine the sweetened condensed milk, fresh lemon juice, and lemon zest.
- Whisk continuously until the mixture thickens slightly and becomes smooth.
- Gently fold in the chilled whipped cream using slow circular motions to keep the filling light and airy.
- Pour the filling over the chilled crust and spread it evenly with a spatula.
- Smooth the top, then refrigerate for at least 2–3 hours, or until fully set.
- Garnish with chocolate shavings or extra lemon zest before serving cold.
Notes
- Fresh lemon juice gives the best flavor, but bottled lemon juice can be used if needed.
- Do not overmix after adding the whipped cream, as this can reduce the airy texture.
- For a fruitier version, top with strawberries, blueberries, or mixed berries.
- Graham crackers or tea biscuits can be used instead of digestive biscuits.
- Store covered in the refrigerator for up to 4 days.
- Freeze for up to 1 month and thaw in the refrigerator before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 365
- Sugar: 32 g
- Sodium: 180 mg
- Fat: 21 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 45 mg
