Fresh lemon tart with a crispy base

Serves 2. A light, refreshing lemon tart with a crispy base and creamy lemon filling. The refreshing, slightly bitter notes of the Acala Spritz Style Sparkling Tea perfectly complement the sweet and sour flavours of the lemon tart, making it a refreshing and elegant end to the meal.
Fresh lemon tart with a crispy base

Ingredients

  • 200g digestive biscuits or speculaas biscuits, finely ground
  • 100g butter, melted
  • 2 tablespoons sugar
  • 4 eggs
  • 150g sugar
  • 150ml fresh lemon juice (about 3-4 lemons)
  • 2 tablespoons lemon zest
  • 200ml whipped cream
  • 1 tablespoon cornstarch

Preparation method

  1. Preheat the oven to 180°C. Mix the finely ground biscuits with the melted butter and sugar in a bowl. Press this mixture firmly into the base of a greased cake tin (approximately 24 cm). Bake the base in the oven for 10 minutes and let it cool.
  2. In a bowl, beat the eggs and sugar until fluffy. Add the lemon juice, lemon zest, whipped cream and cornflour and mix well. Pour the filling over the cooled base.
  3. Bake the pie in the preheated oven for 25-30 minutes, or until the filling is set and lightly golden around the edges. Let the pie cool completely, then place in the refrigerator for at least 2 hours to firm up.
  4. Remove the lemon tart from the fridge and cut into nice wedges. Serve immediately for a refreshing end to the meal.