Lemon Tart

  • Difficulty: Medium
  • Arnott's product: Scotch Fingers
  • Cooking time:
  • Prep time:
  • Chill time: 30 minutes
  • Serves: 8+


1 pkt Arnott’s Scotch Finger biscuits, crushed

100g butter, melted

4 eggs

½ cup caster sugar

¾ cup thickened cream

1 tbs finely grated lemon zest

½ cup lemon juice

icing sugar and blueberries to serve


  1. Preheat oven to 200°C (180°C fan-forced).
  2. In a bowl, combine crushed biscuits and butter and mix until combined. Press firmly and evenly, onto base and sides of a 24cm flan tin with removable base. Bake for 20 minutes. Reduce oven to 180°C (160°C fan-forced).
  3. Meanwhile in a large bowl, whisk together eggs, sugar, cream, zest and juice. Allow to stand for 5 minutes. Pour over biscuit base. Bake for 25 minutes or until filling is just set.

Cool to room temperature then chill until cold. Serve dusted with icing sugar and top with blueberries.