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Creamy Lemon Tart

Photographs: Claire Bogusz

Text: Claire Bogusz

With the hope of warmer weather on the horizon, this lemon tart will make all your summer dreams come true! This dessert is bursting with tart and zesty citrus flavour. It is perfectly complemented by a sweet-meets-salty biscuit crust and topped off with velvety swirls of whipped cream. This lemon tart is so easy to bake but makes for a beautiful presentation. Serve it chilled and ring in summertime!

Creamy Lemon Tart

(Serves 10-12)

Ingredients for the crust:

14 digestive biscuits, crushed

85 g butter, melted

2 tbsp sugar

Ingredients for the filling:

118 ml fresh lemon juice (about 3–4 lemons)

1 can (397g) sweetened condensed milk

2 tsp finely grated lemon zest, plus more for garnish

4 egg yolks

Ingredients for the whipped cream:

158 ml heavy cream (piskefløde)

35 g icing sugar (flormelis)

½ tsp vanilla sugar (vanilje sukker)

lemon slices, for garnish

Method for cake:

#1 Preheat oven to 175 degrees Celsius. Grease tart pan.

#2 Combine digestive crumbs, melted butter and sugar.

#3 Press the digestive biscuit mixture into the bottom and up the sides of the tart pan.

#4 Bake for 7 minutes, then remove from oven and set aside.

#5 Whisk together lemon juice and sweetened condensed milk. Set aside.

#6 In a mixer bowl, beat the lemon zest and egg yolks on high until pale—for about 3


#7 Add condensed milk mixture to egg mixture and beat together until smooth.

#8 Pour filling into baked crust.

#9 Bake for 15-17 minutes. The edges should be set, and the centre should jiggle a little

when the tart is moved.

#10 Let the tart cool for 30 minutes on a wire cooling rack. Then refrigerate for at least

6 hours, or until firm. If using a tart pan with a removable bottom, push the bottom up,

releasing the tart ring.

#11 To make whipped cream, whip together heavy cream, powdered sugar, and vanilla

sugar until the mixture thickens and stiff peaks form.

#12 Using a piping bag fitted with an open star tip, pipe whipped cream in circles on top of

the tart, starting from the centre and working outward. Fill in gaps with small flowers

by piping tiny drops of whipped cream.

#13 Add thinly sliced lemon and sprinkle with lemon zest. Refrigerate until ready to serve.

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