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Lemon Fridge Tart
Lemon fridge tart
1 packet of ginger nuts (crushed)
1 1/2 teaspoons cinnamon
50 grams of melted butter
1 tin of condensed milk
125 ml lemon juice
zest of 2 lemons
250 ml whipping cream
Mix the ginger nut crumbs with the cinnamon and butter, tip into a buttered cake tin and using the back of a tablespoon, press down firmly.
Whisk together the lemon juice, condensed milk and lemon zest until thick and glossy.
Whip the cream until stiff.
Fold the condensed milk and lemon mixture gently into the whipped cream, it will become very glossy and thick.
Spoon this mixture over the biscuit base, cover with cling film and leave it for a few hours or overnight to set in the fridge.
Run a palette knife around the edge to loosen the fridge tart from the cake tin and serve.
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