Lemon Tart

A delicious lemon flavour. If you like lemon then you'll love this. Without any colouring the pie will be a pale yellow colour but the yellow colouring is strictly optional. This follows the Key Lime Pie recipe.


For 1 Continued...
100 gm unsalted butter 3 or 4 lemons (150 ml juice) (see note 1)
225 - 250 gm digestive biscuits 397 gm tin condensed milk
3 medium eggs or 2 large yellow food colouring (optional) (see note 2)


Cooking - 30 - 40 min

  1. Add the condensed milk to the eggs and continue to whisk for another 4 min.
  2. Add the lemon juice and whisk briefly to combine - if using yellow colouring it can be added at this point.
  3. Pour the mixture into the biscuit base and bake in the oven for 20 - 25 min.
  4. When done remove from the oven and set aside to fully cool.
  5. When cool cover with cling film and refrigerate for an hour if possible or until needed. It is important to allow it to refrigerate otherwise it will easily fall apart when cutting..


  1. You can eat it as is or add some whipped cream if you feel indulgent. Alternatively you can decorate it with 'piped' icing as done here.


(1) Lemons can vary in size and ability to release juice but you can make up any shortfall with bottled lemon juice. Microwaving a lemon on full power for 20 seconds will help the juice flow much more freely.
(2) Powdered yellow food colour is much more effective than liquid colouring. If unavailable at your local supermarket it can be purchased at any Asian outlet.
I'd like to know if you enjoyed this so please email admin@cook4one.co.uk – also feel free to ask for help.
Enlarge image

The finished pie

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