LEMON TART WITH GINGER CRUST AND BERRIES

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LEMON TART WITH GINGER CRUST AND BERRIES
200 g ginger biscuits
80 ml melted butter
1 tin (385 g) of condensed milk
½ cup of lemon juice
2 tablespoons lemon zest
3 eggs

Blitz  ginger biscuits until crumbed.
add  melted butter and press mixture into a round 20 cm tart tin. Refrigerate for 20 mins.
Whisk condensed milk,  lemon juice and  zest and  eggs together.
Pour into crust and bake at 180°C for 20 mins.
Remove and cool.
Sprinkle with icing sugar and top with berries.
Photo: Angela Landsberg

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