Prepare the crust:

• Combine the crushed biscuits and melted butter in a mixing bowl until evenly moistened.

  Press the mixture into the base and up the sides of a 23cm (9-inch) tart tin or pie dish to form a firm crust.

  Chill in the refrigerator for 15–20 minutes to set.

Make the filling:

• In a large bowl, whisk together the condensed milk, lemon juice, and lemon zest until smooth and slightly thickened.

  Gently fold in the whipped cream, ensuring the mixture stays light and airy.

Assemble the tart:

• If you prefer, you can create layers by adding biscuits between portions of the lemon filling as you pour it into the prepared crust. Alternatively, simply pour all the filling at once and smooth the surface with a spatula.

  Refrigerate the tart for at least 4 hours or overnight to set completely.

Garnish and serve:

• Before serving, garnish with additional whipped cream, lemon zest curls, or fresh mint leaves if desired.

  Slice and serve chilled for a refreshing, tangy-sweet dessert.

Chef's Tips:

For extra crunch, sprinkle crushed biscuits on top before serving.

Substitute lemon juice for lime for a zesty twist.

Pro Tip: Resist the temptation to check the fridge too often while it sets—patience makes perfect!

Enjoy this iconic treat, loved for generations!