Lemon Tart

This no bake zesty lemon tart is quick to put together and a perfect summer dessert. It is a well-balanced combination of light, creamy, sweet and tart. You can make the LEMON CURD ahead of time and refrigerate for a few days. Use the lemon curd as it is to sandwich cakes, cookies, frost cupcakes or just top a dollop over some ice cream.

For the Lemon Curd:

What you need:

· 2 eggs

· 1/4 cups sugar

· 4 tbsp fresh lemon juice

· 2 tbsp butter (any)

· 1/2 tbsp lemon zest

Putting it together:

1. Combine the eggs, sugar and lemon juice in a bowl. Whisk well.

2. Place the bowl over a saucepan of simmering water and keep whisking to prevent the eggs from cooking. This will also prevent lumps

3. Once the mixture has thickened, remove from heat. Add the butter to the hot lemon curd and mix well.

4. Add in the lemon zest. Leave outside to cool then store in the fridge or use as required.

For the base & assembly

What you need:

½ cup lemon curd

1/3cup whipped cream

125g Digestive biscuits

50g melted butter

Zest of half a lime

1 rosemary sprig (optional)

Putting it together:

1. In a bowl, whisk together the lemon curd with cream.

2. For the base, in a separate bowl, combine the crushed digestive biscuit and mix with melted butter.

3. Set this biscuit mixture in a push bottom pie tin and freeze for half an hour.

4. Pour the lemon curd mixture over the set base. Set for half an hour in the fridge.

5. Garnish with some lemon zest and rosemary.