I’m on a roll with the sweet stuff and I just can’t seem to stop myself! This lemon tart is a childhood favorite of mine that my mum used to make if we had guests. I stole the recipe from her when I moved out and have been making it for special occasions ever since. Today is actually my mum’s birthday, although I won’t be seeing her until October because we live on different continents.
It’s actually a super simple and easy recipe. Although it takes several hours to prepare, most of that time is spent just sitting in the fridge. There’s no baking, no special mixing techniques and no risk of it turning out badly. It’s also deliciously lemony – a very important trait in my book!
Ingredients (makes 1 ten inch flan or 4-6 smaller ones):
- 6 oz Digestive biscuits (Graham crackers and a tsp of salt will work but the British cookies are definitely worth finding if you can)
- 2 1/2 oz salted butter
- 1/2 cup double or heavy whipping cream
- 2/3 cup condensed milk
- 2 lemons
Grease your flan dish(es) with a little butter and then grind the biscuits into crumbs. Using a food processor makes this task much easier, and also makes it easier to mix in the butter, but a plastic bag and a rolling pin will do. Melt the butter and mix it thoroughly into the crumbs. Gently smooth the crumb layer into the bottom of your dish, pushing it right into the edges but not pressing down too hard. Stick the base in the fridge for about an hour to chill.
Mix the cream and condensed milk with the zest from both lemons. Squeeze out the juice from both lemons and mix it carefully into the cream mixture until it thickens back up. Pour the cream mixture over the base and smooth the surface. Refrigerate for a further 3 hours and then decorate with grated chocolate, lemon rinds, flowers or whatever else you choose. You can keep the tart in the fridge for a day uncovered or a few days if you keep it in an airtight container.