We 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.”
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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.
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