🍋✨ Bright, Buttery, and Blissfully Easy – No Oven Needed!
Lemon sunshine swirled into a cozy cookie crust—pure citrus joy.
🧾 INGREDIENTS
🍪 Biscoff Crust
1 1/2 cups Biscoff cookie crumbs
6 tbsp unsalted butter, melted
Pinch of salt
🍋 Lemon Filling
1 can (14 oz) sweetened condensed milk
1/2 cup fresh lemon juice
Zest of 1 lemon
1 tsp vanilla extract
1/2 cup heavy cream, cold
🌸 Optional Garnish
Lemon slices, fresh red currants, whipped cream, rosemary, edible flowers
✨ Lusciously creamy with tangy brightness and a spiced cookie snap.
🔢 INSTRUCTIONS
In a bowl, mix Biscoff crumbs, melted butter, and salt.
Press firmly into a tart pan (with removable bottom) and chill 15 min.
In a separate bowl, whisk lemon juice, zest, condensed milk, and vanilla.
In another bowl, whip heavy cream to soft peaks.
Fold whipped cream into lemon mixture until smooth and thick.
Pour filling into chilled crust and smooth the top.
Chill for at least 4 hours, or overnight for best set. ❄️
Before serving, garnish with lemon slices, berries, and whipped cream.
Carefully remove from tart pan and serve chilled.
Store leftovers in fridge for up to 4 days.
🕒 Prep Time: 20 min
🕒 Chill Time: 4 hrs
🍽️ Servings: 8
🔧 Difficulty: Easy