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Lemon Tartlets

2017-08-31

Recipe Info

  • Servings : 6
  • Prep Time : 3:00 h
  • Cook Time : 15m
  • Ready In : 3:15 h

Ingredients

  • 2 packets tennis biscuits
  • 2 tbsps butter, melted
  • 400g condensed milk
  • 3 egg yolks
  • 6 tbsps lemon juice, freshly squeezed
  • 1 tsp grated lemon zest
  • mini meringues, mint and blueberries, to garnish

Method

Step 1

Preheat the oven to 180°C. Put the biscuits into a strong, clean plastic bag and crush with a rolling pin. Stir through the melted butter evenly. Pour the crumbs into 6 tartlet tins and smooth around with the back of a spoon. Refrigerate for at least half an hour to set the butter.

Step 2

In a medium bowl, whisk together the condensed milk and egg yolks. Stir in the lemon juice and zest. Fill the tart shells with the lemon filling mixture. Bake the tartlets for 15 minutes. Cool tartlets to room temperature and then refrigerate for at least 2 hours. Serve garnished with mini meringues, blueberries and fresh mint.

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