Recipe - Arnott’s Scotch Finger lemon tart

Arnott’s Scotch Finger lemon tart by Arnott's

Preparation Time: 25 mins
Cooking Time: 45 mins
Serves: 8


  • 250g packet Arnott's Scotch Finger biscuits
  • 100g butter, melted
  • 4 eggs
  • 3/4 cup thickened cream
  • 1/2 cup lemon juice
  • 1/2 cup caster sugar
  • 1bs finely grated lemon zest


  • Food processor
  • Large bowl
  • 24cm fluted tart tin


Originally from France, Lemon Tarts are the perfect dessert for any great family gathering. With a tangy lemon curd filling and buttery pastry, this is a melt-in-your mouth dessert. This recipe uses Arnott’s Scotch Finger biscuits as the tart base, saving you time without sacrificing the buttery goodness of the classic Lemon tart crust.

  1. Preheat oven to 160°C fan forced.
  2. To make the Lemon Tart Base: Place biscuits in the bowl of food processor and process until fine crumbs. Add butter and process until combined. Press mixture firmly into the base and sides of a 24cm loose bottomed fluted tart tin. Bake for 15 minutes.
  3. To make the Lemon Custard filling: In a large bowl, whisk together eggs, sugar, cream, zest and juice. Allow to stand for 5 minutes. Pour over biscuit base. Bake for 25 minutes or until filling is just set.
  4. Cool to room temperature and then chill until cold. Serve dusted with icing sugar and top with blueberries.