Condensed Milk Lemon Tart (Kondensmelk Suurlemoen Tert)

by

A refreshing no-bake South African classic with layers of Tennis biscuits, zesty lemon filling, and creamy custard

Why You’ll Love This Tart

This beloved South African fridge tart combines the tangy sweetness of lemon with velvety condensed milk custard on a crisp Tennis biscuit base. Perfect for hot summer days, family gatherings, or as a light yet indulgent dessert—no baking required!

Ingredients

For the Custard Layer

  • 3 cups milk (full cream for richness)
  • 1 tablespoon sugar
  • 2 tablespoons custard powder (vanilla-flavored works well)
  • ½ tin (192g) condensed milk (reserve the other half for the lemon layer)

For the Lemon Layer

  • ½ tin (192g) condensed milk
  • ¼ cup lemon juice (freshly squeezed, adjust to taste)

For the Base & Topping

  • 2 packets (about 200g) Tennis biscuits (or any plain butter biscuits)
  • Extra biscuits for decoration (optional)
  • Lemon zest or whipped cream for garnish (optional)

Instructions

1. Prepare the Biscuit Base

  1. Line the bottom of a 20cm round tart dish or square dish with a single layer of Tennis biscuits (break some to fit gaps).
  2. Lightly press down to form an even base.

2. Make the Custard Layer

  1. In a saucepan, whisk custard powder and sugar into a little milk to form a smooth paste.
  2. Gradually add the remaining milk and ½ tin condensed milk, stirring constantly.
  3. Cook over medium heat, stirring continuously until thickened (about 5-7 mins).
  4. Remove from heat and let cool slightly (stir occasionally to prevent skin forming).

3. Prepare the Lemon Layer

  1. In a bowl, mix the remaining ½ tin condensed milk with lemon juice.
  2. Stir well—it will thicken slightly. Adjust lemon for more tang if desired.

4. Assemble the Tart

  1. Pour half the custard over the biscuit base.
  2. Arrange another layer of Tennis biscuits on top.
  3. Spread the lemon mixture evenly.
  4. Top with the remaining custard.
  5. Finish with a final layer of biscuits (or crumble some on top for decoration).

5. Chill & Set

  • Refrigerate for at least 4 hours (preferably overnight) to set.
  • Garnish with lemon zest, whipped cream, or extra biscuits before serving.

Tips for the Perfect Tart

✔ Use fresh lemon juice—bottled can taste artificial.
✔ For a stronger lemon flavor, add zest to the filling.
✔ If custard is too thick, thin with a little milk.
✔ Make ahead—this tart tastes even better the next day!

Serving Suggestions

  • With tea or coffee as an afternoon treat
  • Topped with berries for a fresh twist
  • As a light dessert after a braai or family meal

Final Thoughts

This Condensed Milk Lemon Tart is a classic South African no-bake dessert that’s creamy, tangy, and utterly addictive. The contrast between the sweet custard, zesty lemon, and crisp biscuits makes it a crowd favorite.

Try it once, and it’ll become your go-to fridge tart! 🍋✨

Variation idea: Add a layer of coconut or caramel for extra indulgence!

Leave a Comment