Tony Jackman's Lemon Fridge TartWe have our own courtyard citrus crop which yields two varieties of fat, juicy lemons (and limes, satsumas and kumkuats …) and I am always looking for things to make that need a splash of lemon juice or a grating of aromatic zest. This luscious lemon tart is a perfect way to end off a casual, comforting supper with friends or even a more formal dinner bash. It is the third recipe I’m featuring from Tony Jackman’s food memoir, foodSTUFF – Reflections & recipes from a celebrated foodie. It perfectly rounds off the other courses, chosen by Tony, when I asked him to pick three recipes: Roasted Parsnip Soup and Roast Sirloin Of Beef with A Fatty Crust. This golden oldie was a favourite in his mother Betty’s repertoire: “Betty Jackson used to make all manner of sweet things, including this old-fashioned lemon fridge tart, bright with citrus flavour, sinfully calorific thanks to all that condensed milk, and very old-school. There is no cooking involved.”

GET LUCKY! Scroll down to the bottom of the post to see how you can WIN your own copy of foodSTUFF.

Lemon Fridge Tart

1 packet Tennis Biscuits
125 g melted butter
1 tin condensed milk
juice of 2 medium lemons
zest of 1 lemon
120 ml cream

Crumble the biscuits into a bowl and stir in the melted butter thoroughly. Grease a pie dish. Pour in the crumble and pat down evenly, as well as up the sides. Refrigerate for 30 minutes to allow the butter to set.
To make the filling, mix together the condensed milk, lemon juice and zest, and cream. Pour into the biscuit base, and set in the
refrigerator for several hours.

This recipe is from foodSTUFF by Tony Jackman (Human & Rousseau, an imprint of NB Publishers). Thank you so much, Tony! I’m already picking the lemons to whip up this fridge tart.

WIN A COPY OF FOODSTUFF! Scroll down and leave a comment in the comment section below on why you’d like to win a copy of foodSTUFF (remembering to leave your contact details) and if you’re on Facebook, please like the Sharon & Co. page. The competition is open until 15 December 2017.

Cover of foodSTUFF by Tony Jackman
Cover design: Catherine Coetzer; Photograph: Myburgh du Plessis



  1. Pingback: Tony Jackman Talks Food and Stuff - Sharon & Co.

  2. Deb Coetzee Reply

    I’ve always enjoyed TJ’s newspapers columns and his recipe articles, and over the years have snipped many to add to my collection … I like his style of cooking and relaxed entertaining ! Plus the fact that he is “usually last man standing” which means he is an excellent host … nothing better than keeping those glasses topped up! .. How nice it would be to have his recipes plus a good read at the same time. Thanks in anticipation ,,

  3. Nonceba Lushaba Reply

    I love the simplicity of this recipe, great for summer and not too heavy. If you can avoid cooking and make this in advance, more time for entertaining. That’s a win! Thanks for sharing Tony’s recipes and more.

Write A Comment