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Lemon tart with ginger crust

Lemon tart with ginger crust

A creamy, zingy end to a great meal.

  • Serves 6
  • Less than 1 hour


  • 1 packet (200g) PnP ginger biscuits
  • ⅓ cup (80ml) butter, melted
  • 1 can (385g) condensed milk
  • ½ cup (125ml) lemon juice
  • 2 Tbsp (30ml) grated lemon peel
  • 3 eggs
  • Icing sugar, for dusting
  • Fresh berries, for serving


  1. Blitz ginger biscuits until crumbed.
  2. Add butter and mix until well combined.
  3. Press mixture into a 20cm round tart tin.
  4. Chill in fridge for 20 minutes.
  5. Whisk condensed milk, lemon juice, grated lemon peel and eggs together.
  6. Pour lemon filling into tart base and bake at 180°C for 20 minutes.
  7. Remove and allow to cool.
  8. Dust with icing sugar and serve with fresh berries.
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