Name: Lemon drop Easter egg tarts recipe
Prep time: 15 min
Cook time: 4 min
Total time: 19 min
Yield: 21
Ingredients: 250g Butternut Snap biscuits; 395g tin condensed milk; 4 tbsp lemon juice; zest of 1 lemon; 1/4 cup lemon curd

by Greer Worsley Last updated on 03/10/2022

There are several fabulous short cuts that make these fun little tarts such a breeze to whip up. They are perfect for an Easter treat. - Greer Worsley

Ingredients

250g Butternut Snap biscuits
395g tin condensed milk
4 tbsp lemon juice
zest of 1 lemon
1/4 cup lemon curd

Method

Step 1

Preheat oven to 180C. Cover the holes of two patty pan tins with biscuits. Bake for 4 minutes, then remove from oven and use a rounded tablespoon to press each softened biscuit into the tin to create a rounded tart case. Allow to cool completely.
Step 2

Using handheld beaters, beat condensed milk with lemon juice and zest until thick, pale and silky. Spoon into cooled biscuit tart cases. Drop a 1/4 tsp measure of lemon curd in the centre of the tarts. Refrigerate until ready to serve.

Recipe Notes

from Australia’s Best Recipes team

It’s easiest to fill the tart cases while they are still in the patty pan tin, but if you only have one you can remove the cooled moulded biscuits to a plate and repeat with remaining biscuits.

There are 21 biscuits in a 250g packet of Butternut Snaps. You might have a little bit of filling left over - it’s delicious served with ice-cream or on a scone or pikelet.

Recipe and photo by Greer Worsley.