I’ve no idea where the recipe came from as it was scribbled on the back page of one of my mam’s old recipe books.
It’s similar to a cheesecake though as the title suggests it’s chilled instead of baked.
In the original recipe it had a ginger biscuit base. Mr Gertie isn’t a fan of ginger so I substitute the ginger biscuits for digestives. I’ve included both in the recipe so you can make it whichever way you prefer.
Unfortunately I don’t have any photos of it to show you so you’re going to have to trust me. However I promise you it is truly delicious and as the saying goes the proof of the pudding is in the eating....
Chilled lemon tart
- 3oz / 75g margarine or butter
- 8oz / 225g ginger or digestive biscuits
- ½ pint of double cream
- Large tin of condensed milk (218g)
- Grated rind and juice of 3 large lemons
- Using either a food processor or a large freezer bag and a rolling pin crush the biscuits until they resemble fine crumbs.
- Melt the margarine/butter in a saucepan or microwave then stir in the crushed biscuits.
- Press the biscuit mix into the base of an 8inch/20cm loose-bottomed tin. Chill for ½ hour. If you don’t have a loose-bottomed tin, line the tin with baking parchment, allowing an overlap over the side of the tin so you can pull the tart out when it’s set.
- Whisk the condensed milk and cream with the juice and rind of the lemons until thick. If you have an electric whisk it will only take a couple of minutes.
- Carefully spoon over the biscuit base then chill for at least four hours.
This tart recipe is so versatile:
Instead of one big tart simply spoon the biscuit mix into six or eight individual glass dishes then top with the lemon mix.
You can also make a chilled lime tart by replacing the lemons with four limes.
How about a chocolate lime tart? Mix 1 oz / 25g of cocoa powder to crushed digestive biscuits then decorate the top of the lime tart with grated chocolate.