Lemon Condensed Milk Fridge Tart
This Lemon Condensed Milk Fridge Tart recipe is for the days when you want something sweet without switching on the oven. A Tennis biscuit base brings a little coconut flavour, while fresh lemon balances the sweetness of the condensed milk. Whipped cream keeps the filling soft and light rather than dense.
It suits a hot South African Christmas beautifully: make it the day before, leave it in the fridge, and bring it out when everyone is ready for pudding. The filling sets to a creamy, sliceable texture after a proper overnight chill, but it is not a firm cheesecake. Use a shallow tart dish and serve straight from the fridge, with a little lemon zest scattered over the top.
Ingredients
Biscuit base
Lemon filling
Instructions
- 1Crush the Tennis biscuits into fine crumbs using a food processor, or place them in a sturdy bag and crush with a rolling pin.
- 2Mix the crumbs with the melted butter until evenly damp. Press firmly over the base and about 2 cm up the sides of a 23 cm shallow tart dish. Refrigerate for 30 minutes while you prepare the filling.
- 3Place the condensed milk in a mixing bowl. Gradually whisk in the lemon juice until smooth and noticeably thicker, then stir in the lemon zest.
- 4In a separate chilled bowl, whip the cream to firm peaks: it should hold its shape when the whisk is lifted, but still look smooth rather than grainy.
- 5Fold one-third of the whipped cream into the lemon mixture to loosen it. Gently fold in the remaining cream until no white streaks remain.
- 6Spoon the filling into the chilled biscuit base and smooth the top. Cover without touching the filling and refrigerate for at least 8 hours, preferably overnight.
- 7Scatter a little extra lemon zest over the tart just before serving. Cut into 10 portions with a sharp knife, wiping the blade between cuts, and serve cold directly from the dish.
Nutrition (per serving)
- Calories
- 382 kcal
- Carbohydrates
- 39 g
- Protein
- 4.7 g
- Fat
- 23.2 g
- Saturated fat
- 15.2 g
- Sugar
- 28.4 g
- Fibre
- 0.6 g
- Sodium
- 147 mg
- Cholesterol
- 65 mg
Estimated values based on the ingredients used.
Notes
Christmas tips
- Make the tart the day before Christmas lunch. The 25-minute prep time excludes the 30-minute base chill and at least 8 hours of chilling for the assembled tart.
- Keep it refrigerated at 4°C or below until pudding time. If travelling, carry it in a cooler box with ice packs and refrigerate on arrival.
- Serve only what you need and return the rest to the fridge promptly. Do not leave it out for more than 2 hours, or 1 hour if the temperature is above 32°C.
- For a simple festive finish, add fresh berries just before serving. Pat them dry first so they do not leave watery patches on the filling.
Frequently asked questions
Will the filling set without gelatine?
Yes. Lemon juice thickens the sweetened condensed milk, and the whipped cream adds body. Measure the juice accurately, use full-cream condensed milk and whipping cream, and chill overnight. Expect a soft, creamy slice rather than a rigid cheesecake; serve it cold from the dish.
Can I use different biscuits?
Yes. Use 200 g digestive biscuits instead of Tennis biscuits. The base will lose its coconut flavour, but the same quantity of butter should bind the crumbs well.
How long will it keep in the fridge?
Keep the tart covered and refrigerated for up to 3 days from preparation. The biscuit base gradually softens, so it is best served the day after making it. Add any fresh fruit only when serving.
