Easy Lemon Tart - cooking recipe

Ingredients

180 g crunchy oat biscuits
80 g melted butter
2 (397 g) cans condensed milk
300 ml double cream
4 lemons
raspberries, to decorate

Preparation

Crush biscuits to coarse crumbs either in processor or in a bag with rolling pin; mix with melted butter.
Press into a 20cm loose bottomed tin; chill until firm, about 10 minute.
Pour condensed milk and cream into a big bowl. Finely grate the zest from 2 of the lemons into the bowl.
Squeeze the juice from all the lemons and add to the mixture.
Stir until all is well combined and mixture is glossy, thick and smooth.
Spoon lemon mixture over biscuit base and chill for 2 hours or until firm.
Unclip tin and arrange raspberries on top.
Dust with icing sugar.