Ingredients
For the Biscoff Crust
- 1 ½ cups Biscoff cookie crumbs
- 6 tbsp unsalted butter, melted
- Pinch of salt
For the Lemon Filling
- 1 can (14 oz) sweetened condensed milk
- ½ cup fresh lemon juice
- Zest of 1 lemon
Instructions
1. Make the Crust
- In a bowl, combine Biscoff crumbs, melted butter, and a pinch of salt.
- Mix until the texture resembles wet sand.
- Press firmly into the bottom and sides of a 9-inch tart pan.
- Refrigerate for 15–20 minutes to set.
2. Prepare the Filling
- In a mixing bowl, whisk together the sweetened condensed milk, lemon juice, and lemon zest.
- Mix until smooth, thick, and creamy.
3. Assemble
- Pour the lemon filling over the chilled crust.
- Smooth the top with a spatula.
- Refrigerate for at least 4 hours, or until fully set.
4. Serve
Garnish with lemon zest, whipped cream, or Biscoff crumbs if desired. Slice, serve, and enjoy the bright citrus flavor!
If you want, I can also give you a chocolate, strawberry, or lotus-cream version!