Easy Lemon Tart

1. 1

   Crush biscuits to coarse crumbs either in processor or in a bag with rolling pin; mix with melted butter.

2. 2

   Press into a 20cm loose bottomed tin; chill until firm, about 10 minute.

3. 3

   Pour condensed milk and cream into a big bowl. Finely grate the zest from 2 of the lemons into the bowl.

4. 4

   Squeeze the juice from all the lemons and add to the mixture.

5. 5

   Stir until all is well combined and mixture is glossy, thick and smooth.

6. 6

   Spoon lemon mixture over biscuit base and chill for 2 hours or until firm.

7. 7

   Unclip tin and arrange raspberries on top.

8. 8

   Dust with icing sugar.

* Per serving · 4 servings · Values may vary.

No additional tips available.