No time? No worries! Try this deliciously zesty no bake lemon tart with ginger biscuit crust for a no mess no fuss dessert that will please any crowd. I especially like the fact that it can be made the day before, but try to hide it (from yourself) in the fridge – things tend to get a tad uncomfortable if you present your guests with half a lemon tart. #sorrynotsorry
In other news … 🙂 … we are moving at the end of August! Surprise! We’ve actually been planning this for a while, but everything is now finalized: we’ve sold the house, my hubby has given his notice and we’ve started packing. We are giving up city life (Pretoria) and heading 1200 km south-west to the coastal town of George. Although we are super excited for the new chapter in our lives, we are saddened by the fact that we leave behind good friends and loving family members.
I’ll keep you posted during the next few weeks. In the meantime, wish us luck with the packing – it’s no small task. 😛 And have some more tart!
1 packet of ginger biscuits
1 teaspoon cinnamon
50 g butter
1 tin condensed milk
125 ml lemon juice
Zest of 2 lemons
250 ml whipping cream
- To make the crust, crush the ginger biscuits and place in a bowl together with the cinnamon. Melt the butter and pour over the cookie crumbs. Mix until the crumbs resemble moist sand. Press into the bottom of a 30cm pie dish and place in the refrigerator for half an hour.
- Whisk the condensed milk, lemon juice and lemon zest together. In a separate bowl, beat the whipping cream.
- Fold the cream into the lemon mixture and pour onto the crust. Let it set in the fridge for a few hours, preferably overnight.
- Just before serving, sprinkle some more lemon zest on the tart..