Instructions
Make the crust
Combine the crushed digestive biscuits with the melted butter in a bowl until the crumbs are evenly coated.
Press the mixture firmly into the base and up the sides of a 9-inch tart pan.
Chill in the refrigerator for at least 20–30 minutes to set.
Prepare the lemon filling
In a mixing bowl, whisk together the condensed milk, lemon juice, and lemon zest until smooth and slightly thickened.
Assemble
Spread the lemon mixture evenly into the chilled crust.
Cover and refrigerate for at least 2 hours (or until firm).
Top and serve
Before serving, spread the whipped cream over the set lemon filling.
Garnish with the crushed chocolate pieces or extra lemon zest.
Slice and enjoy chilled.
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