I never want a traditional cake on my birthday, it's always something lighter. This year I really felt like a lemon flavoured dessert, so this is how this dessert came about. It is the lemon version to my lime tart, that I have already posted.
The tart is delicious, it is simple to make and it looks beautiful.
Some make this recipe with a meringue top, using up the egg whites, I chose not to and went with a cream top.
This time I put cream all over the filling, in future I would pipe the cream on around the rim, so some of the tart was cream free, like I do with me lime tart.
You can add a little yellow food colouring, I didn't, but you can if you want it more yellow. The blueberries colour, but more so I love the flavour combination of lemons and blueberries.
This is simple, easy and tasty, something anyone new to pie making should try.
10 digestive biscuits
84g (6 tbsp) unsalted butter, melted
1 tablespoon caster sugar
1/4 teaspoon sea salt
1 x 395g can sweetened condensed milk
4 large egg yolks
1/2 cup fresh lemon juice
3 teaspoons lemon zest, grated
A few drops yellow food colouring, optional
½ - 1 cup thickened cream
½ teaspoon icing sugar, sifted
Extra grated lemon zest, to garnish
Preheat your oven to 180°C/160 fan forced
. Make the crumb: Finely crush the biscuits (rolling pin in bag or food processor).
Place the biscuit crumbs in a bowl, add the butter, sugar and salt, mix to combine.
Grease a 22cm pie dish with cooking spray or additional butter.
Pour the crumb mixture into the pie plate and evenly press to form a crust on the bottom and up the sides. Place in the oven and bake for 10-15 minutes, until golden. Remove and allow to cool for 10 minutes.
Meanwhile make the filling: Add the condensed milk, egg yolks, lemon juice and zest to a large bowl and mix thoroughly to combine. Add a few drops of yellow food colouring, if you like.
Pour into the prepared pie crust then bake for 15 minutes, or until set. Allow to cool then refrigerate for at least 4 hours, but preferably overnight.
When ready to serve, beat the cream and icing sugar together until it holds stiff peaks. Using a spatula, evenly spread the whipped cream on top (or pipe the cream and decorate the pie).
Garnish with additional lemon zest and add blueberries, if desired.
Slice and serve.
Pin it: www.pinterest.com.au/pin/399413060708996565/