Lemon and condensed milk tart recipe

Lemon and condensed milk tart recipe

We know that the word “melktert” immediately comes to mind when you think of traditional South African sweets, but a delicious condensed milk recipe is also welcome here. It’s like a lemon fridge cheesecake and melktert had a baby in this lemon and condensed milk tart. To complement your homemade custard sandwiched between Tennis Biscuits, try adding some zesty lemon flavour and sweet condensed milk. The longest part of the procedure is waiting for the dish to cool and solidify, since the cooking time is short.

Lemon and condensed milk tart suggestions

You may also make a crumbly crust by combining smashed Tennis Biscuits with melted butter for the base and the layers. This method will result in more uniform square cookies than stacking them. Add the heated mixture to the bowl containing the warm milk slowly so that the eggs don’t scramble. Even while the mixture is rather pliable at first, it quickly hardens so that everyone may enjoy perfectly smooth and uniform portions. Use the remaining biscuits to make a crispy topping. For flavour and colour, try mixing in some berries.

Try something different for dessert at your weekend braai. This dessert made with lemon and condensed milk has a perfect balance of sweetness, tang, and crunch. To put it simply, it’s time to start doing the cooking!

Lemon and condensed milk tart recipe

Lemon and condensed milk tart recipe

Recipe by Irene Muller

Course: Dessert

Cuisine: South African

Difficulty: Easy

Prep time: 15 minutes

Cooking time: 15 minutes

Total time: 30 minutes


  • 2 packets Tennis Biscuits

  • 1 tin condensed milk (cooled)

  • ¾ cup sugar

  • ½ cup fresh lemon juice

  • 750ml full-cream milk

  • 2 tbsp. corn flour (maizena)

  • 2 tbsp. flour

  • 2 eggs, yolk and white separated


  • Prepare a tart dish large enough to take a volume of about 1 litre.
  • Arrange tennis biscuits at the bottom of the dish.
  • Using an electric mixer, add the condensed milk and lemon juice to the bowl and mix on high speed until the volume has almost doubled.
  • Add the lemon juice and condensed milk mixture on top of the biscuits and place in the refrigerator.
  • Add a little of the measured milk in a bowl, add the flour, sugar and corn flour. Mix until a smooth mixture has formed.
  • Bring the milk to a boil over high heat, then add the corn flour, sugar and flour mixture slowly, stirring constantly. Let the mixture boil slowly for 5 minutes at least, longer if you can, this will ensure it will set. It must be a thick consistency.
  • Using an electric mixer, beat the egg yolks, add a couple of tablespoons of the warm milk mixture to the yolks,  then very slowly add all the milk mixture until all is combined.
  • Whisk the egg whites until stiff and frothy and gently fold into the mixture.
  • Take out the prepared dish, add another layer of biscuits, then the milk custard, repeat until the last layer is the milk custard.
  • Crumble biscuits on the top and refrigerate for at least 6 hours, giving it time to set.


  • Serve as a dessert or snack.  It is so delicious with ice cream.
»Lemon and condensed milk tart recipe«

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