This amazing and quick lemon tart with condensed milk is one of the best desserts for summer. But it is a real treat all year round. Try it out at home.
1shallow baked sweet shortcrust pastry case, 20 cm To the Recipe
3egg yolks
397gcondensed milk1 tin
4lemons
1pinchof salt
Instructions
For the lemon tart filling
Into a large bowl pour the condensed milk, the zest from 3 of the lemons, a pinch of salt and the juice from all 4 lemons onto the egg yolks.Bring to the boil on low heat and simmer until thickens.
Take it off the heat, filter everything through a strainer and let cool. Put in the fridge for 1 hour. Heat the oven after 30 minutes to 180 °C (350 °F).
After cooling, mix lemon filling well with a balloon whisk and pour into the prepared pastry case. Bake for 30 minutes.
Let cool and serve dusted with icing sugar or caramelise the top with brown sugar.