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240 minutes
20 minutes
260 minutes
- 150g Salada Original crackers
- 100g butter, melted
- 395g can sweetened condensed milk
- 185ml (3/4 cup) strained fresh lemon juice
- Pinch of sea salt flakes
- Pure icing sugar, to dust
- Preheat the oven to 180C (160C fan forced).
- In a food processor, grind crackers into fine crumbs. Add caster sugar and butter, then process until well combined. Press the mixture into the base and sides of an 11.5 x 34cm rectangle fluted tart tin with a removable base. Place the tin on a baking tray and bake for 10 minutes until lightly golden. Let it cool for 15 minutes before using.
- Combine condensed milk, juice, egg, and salt in a jug, whisk until smooth. Pour the mixture into a biscuit crust. Bake for 20 minutes until firm. Allow to cool for 30 minutes. Refrigerate for at least 3 hours until cold and set. Dust with icing sugar before serving.
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