Ingredients:
Base:
300g/10.6oz Digestive Biscuits, crushed
175g/6.2 Butter, melted
Filling:
3/4 Cup Sweetened Condensed Milk
1/3 Cup Lemon Juice
2 Tbls Lemon Zest
3/4 Tsp Lemon Extract or 1/4 Tsp Lemon Oil
1 1/2 Cups Elmlea Double Cream (Heavy Cream)
1/2 Cup Icing Sugar
1 1/2 Tsp Vanilla Essence
1/2 Tsp Yellow Food Colouring
12 oz Mascarpone Cheese
Pinch Salt
Topping:
Elmlea Whipping Cream
Fresh Raspberries or Blueberries
Lemon Slices
Mint
Method
Base-
Preheat oven to 190C/375F.
Mix the crushed biscuits and melted butter. Press crumbs onto the base and sides of a springform a 27cm tart pan and bake in oven for 7 minutes, then remove and let cool.
Filling-
In a small bowl combine the condensed milk, lemon juice, lemon zest and lemon oil or extract. Whisk with a hand balloon whisk until combined and set aside.
In a large bowl, add the double cream, icing sugar, vanilla essence, food colouring and salt. Mix on low and gradually work up to high. Whip until stiff.
Add the condensed milk mixture and mix for 30 seconds on medium speed. Add the mascarpone and mix until combined.
Pour the filling into the cooled crust and spread into an even layer. Chill in the fridge for at least 4 hours or overnight.
To garnish, top with whipped cream, fresh fruit and lemon slices, if desired. Keep chilled.
Enjoy!
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