EASY LEMON TART

I store bought tart case

1/2 cup fresh lemon juice 

finely grated rind 1 lemon

1 can  condensed milk

4 large egg yolks

preheat oven to 160 c, fan forced. place tart case on a baking tray.

in a medium bowl, using an electric mixer,  beat egg yolks  until lightened

.

add condensed milk, lemon juice and rind. beat until well combined and thickening.

pour into tart case and cook until edges are set but centre  jiggles sightly, approx. 15 minutes.

cool on a wire rack to room temp then refrigerate for at least 2 hours or overnight to set completely.

serve with whipped cream.