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MAIN INGREDIENTS
Ingredients:
Base:
250 g biscuits, crushed
125 g / 4.4 oz, butter, melted
Filling:
2 (395 g / 14 oz) cans Whole milk
1 jar (170 g, 3/4 cup) Pure sugar
3/4 cup lemon juice, I used 5-6 lemons depending on their size
Grated peel of 2 lemons
Top cream:
1 (270 ml) Double Elmlea cream (intense whipped cream )
1/cup 4 cups Sugar
1 teaspoon Vanilla essence
Method:
Basic –
Mix crushed cookies with melted butter. Press the edges of the 27 cm tart mold up and down and bake it in the oven at 190°C for 7 minutes. Wait for it to cool completely before adding the filling.
Filling –
Mix whole milk, cream, lemon juice and zest. Pour the mixture you prepared into the cake mold and bake it in the oven at 180 degrees for 10 minutes. Remove from the oven and let cool completely. Refrigerate for at least 3 hours before adding the oil.
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Whipped Cream on Top –
Beat the whipped cream with powdered sugar and vanilla until stiff peaks form. Spread or drizzle butter on the cooled cake.
Finish with lemon peel if necessary.
Enjoy! 😊
