Creamy Lemon Tart

My irresistible temptation for lemon desserts has got me back to baking this yummy lemon tart.

I have made lemon tarts in the past. The first trial was using Condensed milk which turned out too sweet, I mean really sweet. The second time it was by making the lemon curd on stove top and then baking it. That one came out too lemony, which I kinda liked it but my husband wasn't too happy about.

I found this creamy lemon tart recipe from Donna Hay and been meaning to try it out for a long time. It came out perfect. Not too lemony and not too sweet!! 

Ingredients

 For the Biscuit Base

• 200gms Digestive biscuits
• 80gm melted butter
• 50gm caster sugar
• 1/2 tsp cinnamon powder

For the lemon filling

• 250ml cream
• 2 eggs
• 3 egg yolks
• 120gm caster sugar
• 1.5tsp lemon zest
• 100ml lemon juice

Preparation

For the base:

• Pre heat oven to 180 C.
• Pulse the digestive biscuits in a food processor. 
• Add sugar, cinnamon powder and mix it all well.
• Pour the melted butter and mix all the ingredients till it looks like slightly wet sand. (I can't think of any other example :P )
• Press the mixture onto a tart tin. 
• Bake in the oven for 10 mins

For the lemon filling

• Put the cream, eggs, egg yolks, sugar, lemon zest and juice into a bowl and mix well.
• Pour the mixture onto the cooled down biscuit base.
  
  
  

• Reduce the oven temperature to 140 C
• Bake for 35-40 minutes or until set. 
• The middle will be wobbly which is fine.  Allow it to cool and refrigerate for a couple of hours till it is completely set. 

It is best to refrigerate overnight and then have it. In my case, I'm grateful I got to keep it for an hour and a half before it was attacked.  This tart is truly delicious even if I say so myself. I'm sure even non-lemon dessert lovers will become instant converts after having a spoonful of this lemony heaven.