Difficulty: * *

Ingredients: 1 packet Arnott’s Marie biscuits, crushed
150g butter, melted
1 cup thickened light cream
½ cup caster sugar
1 tbs lemon zest
½ cup fresh lemon juice
5 eggs

Method: Preheat the oven to 180°C. Combine the crushed biscuits and butter, then press firmly onto base and sides of a 250mm flan tin with removable base. Refrigerate until required.

In a large bowl whisk together all ingredients for the filling until combined, and let the mixture sit for 5 minutes.

Pour the mixture into the tart base and bake for 25 minutes or until filling is set.

Leave to cool before slicing and serve with cream, if desired.

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