- 1 pkt Arnotts Marie biscuits, crushed
- 1 ½ tbsp Lemon Rind, finely grated & ½ C Fresh Lemon Juice
- 5 Eggs
- ½ c Caster Sugar
- 1 c Light Cream, thickened
- 150g Butter, melted
Preheat the oven to 180°C. Combine the crushed Marie 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.