I’m always on the look out for MEMR (minimum effort maximum results) recipes. And if these recipes happen to be desserts, even better. This recipe originates from Food & Home’s Greek Lemon Tart recipe, which you can find here. I’ve added my own touch. So here is the Easy Peasy Lemon Tart recipe that REALLY is easy to make. I made it for my in laws over the weekend and they loved it. So I know it is good – in laws don’t lie.
For the filling:
500g Double Thick Plain Yoghurt
1 x can of condensed milk
Juice of 1 lemon (add more if you’d like a lemon curd taste)
For the base:
1 packet Marie biscuits
Pinch of salt
- Preheat the oven to 180C.
2. Crush the Marie biscuits. You can use a food processor, which is what I used when I made an Oreo base for an ice cream, but for this recipe I put the biscuits in a bag and beat it with a rolling pin. The food processor would have been more effective, but in all honesty I didn’t feel like washing it.
3.Melt the butter in a cup in the microwave and add to the crushed biscuits. Mix well.
4.Place biscuit mixture into a pie dish and press down with a spoon. Bake for 10 minutes. Don’t leave it in for longer or else you’ll be scraping off the burnt bits.
5.Mix the yogurt, condensed milk, lemon and salt together. Refrigerate.
6.Remove the biscuit base and allow to cool for at least an hour.
7.Add the chilled yogurt mixture to the base and refrigerate for at least 2 hours.