Lemon Fridge Tart
A crunchy biscuit crust with a tangy lemon filling makes this lemon tart the perfect summer dessert.
Ingredients:
- 200 g (1 packet) Tennis biscuits, crushed
- 100 ml melted butter or margarine
- 3 extra large eggs, separated
- 125 ml castor sugar
- 250 ml cream, chilled
- 1 lemon, grated rind
- 80 ml fresh lemon juice
Method:
- Grease a 30 x 20 cm pie dish with butter.
- Mix the biscuit crumbs with the butter or margarine and press into the bottom and up the sides of the prepared pie dish and chill until needed.
- Beat the egg whites until stiff and add the castor sugar a spoonful at a time, beating well after each addition until the sugar has dissolved and the mixture is thick and shiny.
- Beat the egg yolks well and fold into the egg white mixture.
- Beat the cream until stiff and fold in together with the lemon rind and juice.
- Pour over the crumb crust, cover with cling film or foil and freeze.
November 2nd, 2011 at 9:57 am
this dish will be perfect as a nice dessert after Sunday brunch.