Lemon tart

Share your Subscriber Article
You have 5 articles to share every month. Send this story to a friend!
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
Loading, please wait...
play article
Subscribers can listen to this article
PHOTO: Misha Jordaan
PHOTO: Misha Jordaan

We replace the traditional meringue topping with a smooth yoghurt and cream mixture in this heavenly tart. 

Preheat the oven to 180°C. Grease a 25cm loose-based tart tin well with nonstick spray.

1. Crust Mix the biscuit crumbs and butter well and press firmly onto the base of the tart tin. Chill in the fridge until needed.

Read this for free
Get 14 days free to read all our investigative and in-depth journalism. Thereafter you will be billed R75 per month. You can cancel anytime and if you cancel within 14 days you won't be billed.
Try FREE for 14 days
Already a subscriber? Sign in
Show Comments ()