Everyone loves a lemon tart, and this one is easy and so very yummy!
Lemon Tart Prep time 15 minutes Cook time 30 minutes Total time 45 minutes Serves 10 Ingredients
250 g sweet biscuits, e.g. Marie 125 g bu er, melted 1 cup caster sugar 4 eggs 他 cup lemon juice 1 cup cream icing sugar strawberries Preheat oven to 150C.
Method
1 To make the base, place biscuits in the food processor and blend un l very fine crumbs form. With the motor s ll running, pour in melted bu er and mix to combine. Line the base of a 22 cm spring form cake n (with a removable base) with greaseproof paper, then press biscuits into base and 3 cm up the side of the n. Use a straight-sided glass or back of a spoon to help press biscuit crumbs into the pan, keeping thickness consistent. Place in fridge while you prepare the filling. 2 Place sugar and eggs in a bowl and beat un l light lemon colour (2 minutes), then add lemon juice and beat again. Finally add cream and s r through lemon mix to combine. Remove any bubbles that have formed on the top with a dessert spoon. 3 Take crust from fridge and carefully pour filling into the base. Bake in the oven on the bo om shelf for 30-35 minutes or un l firm on the edges and wobbly in the middle. Allow to cool and then refrigerate for at least 6 hours. Dust the top with icing sugar and serve with strawberries.