Name: Condensed Milk Lemon Tart recipe
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 8
Ingredients: 1 1/2 sheets frozen shortcrust pastry; 395g tin Sweetened Condensed Milk; 2 eggs; 2 egg yolks; 1 tbs lemon zest; 1/2 cup lemon juice; Whipped cream *to serve

by Greer Worsley Last updated on 10/31/2025

Made from lemons and a tin of condensed milk, this quick and foolproof baked tart makes a perfect dessert for your next dinner party.

- Greer Worsley

Ingredients

1 1/2 sheets frozen shortcrust pastry
395g tin Woolworths Sweetened Condensed Milk
2 eggs
2 egg yolks
1 tbs lemon zest
1/2 cup lemon juice
Whipped cream *to serve

Method

Step 1

Preheat oven to 180C. Line a 24cm loose-bottomed flan tin with defrosted shortcrust pastry. Place in the freezer for 10 minutes to rest. To blind-bake, top pastry with a sheet of baking paper and pour in some rice or lentils to act as weights. Bake for 10 minutes. Remove baking paper and rice, then return to oven for a further 5-10 minutes until pastry is golden and cooked through.
Step 2

Reduce oven temperature to 160C. Meanwhile, in a medium bowl, whisk together remaining ingredients until smooth. Pour into pastry shell and bake for 25-30 minutes until just set.
Step 3

Allow to cool, then remove from tin and slice. Serve with whipped cream.