Make the Crust:
In a medium bowl, combine the crushed digestive biscuits and melted butter. Mix well until the crumbs are evenly moistened.
Press the mixture firmly into the bottom and up the sides of the tart pan. Use the bottom of a measuring cup or your fingers to create an even layer.
Place the crust in the refrigerator to chill for at least 30 minutes while you prepare the filling.
Make the Filling:
In a separate mixing bowl, combine the sweetened condensed milk, lemon juice, and lemon zest.
Whisk the mixture together until it is smooth and well combined. It will thicken as the lemon juice reacts with the condensed milk.
Pour the lemon filling into the chilled crust, spreading it evenly.
Chill the Tart:
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