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Condensed Milk Lemon Tart

Here's how you make Condensed Milk Lemon Tart
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  • Servings: 8
  • Prep: 20m
  • Cook: 50m
    • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • 180 grams shortcrust pastry, frozen (our pastry sheets are about 22 cm square)
  • 395 grams condensed milk
  • 2 eggs
  • 2 egg yolks
  • 1 tablespoon lemon zest
  • 1/2 cup lemon juice
  • Whipped cream *to serve
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Preheat oven to 180C.

  • Step 2: Line a 24cm loose-bottomed flan tin with defrosted shortcrust pastry and then place in the freezer for 10 minutes to rest.

  • Step 3: To blind-bake, top pastry with a sheet of baking paper and pour in some rice, lentils or baking beads to act as weights and bake for 10 minutes and then remove baking paper and rice, then return to oven for a further 5-10 minutes until pastry is golden and cooked through.

  • Step 4: Reduce oven temperature to 160C and meanwhile, in a medium bowl, whisk together remaining ingredients until smooth and pour into pastry shell and bake for 25-30 minutes until just set.

  • Step 5: Allow to cool, then remove from tin and slice and serve with whipped cream.

We hope you enjoy this recipe!

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