INGREDIENTS

  • Sweet biscuit (200g)
  • Butter (100g)
  • Milk cream 200 ml (1 cup)
  • Condensed milk 1 can (approx. 395 g) 
  • Cream cheese (190–200 g)
  • Vanilla essence (1 teaspoon)
  • Lemon juice 100 ml (approx. 3–4 medium lemons)

PREPARATION

1. Lemon tart with a biscuit base
  • Crush the shortbread (preferably) into fine crumbs.
  • Mix the crushed shortbread with the melted butter until well combined and moist.
  • Press the mixture into a pie crust, shaping it with your hands.
  • Refrigerate the dough for 15 minutes to allow it to set.
2. Preparing the filling:
  • In a blender, combine heavy cream, sweetened condensed milk, cream cheese, and a splash of vanilla extract.
  • While blending, add the lemon juice and continue blending until smooth and well combined.
3. Assembling the cake:
  • Pour the filling mixture over the biscuit base and smooth the top with a spatula.
  • Refrigerate the pie until firm (usually a few hours).
4. Decoration (optional)
  • Decorate with crushed cookies, lemon zest and lemon slices.



¡Enjoy your delicious and refreshing lemon tart!

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