Lemon Condensed Milk Tart – VIDEO RECIPE

Experience the unparalleled taste of this Lemon Condensed Milk Tart.

This foolproof recipe will guide you through the simple steps to create this lemon raspberry tart effortlessly.

If you love juicy raspberries and the fresh taste of lemons, this extraordinary dessert is sure to satisfy you!

A delightful treat for the entire family!

Lemon Condensed Milk Tart - VIDEO RECIPE

The incredible filling is made solely from condensed milk, enhanced with the zesty essence of lemon juice and the richness of egg yolks.

This amazing filling has a delicate, velvety texture and an exceptional taste.

Worried about an overwhelming sweetness? Fear not!

The sweetened condensed milk and other ingredients meld together in the oven.

This way they transform into a thick, creamy combination with a delightful flavor.

Lemon Condensed Milk Tart - VIDEO RECIPE

Prepare to dazzle your guests with this amazingly delicious Lemon Condensed Milk Tart.

This dessert with condensed milk and raspberries will serve as the centerpiece of your festive table!

The tantalizing tartness of lemon beautifully complements the sweetness of condensed milk.

It results in a harmonious fusion of flavors.

This easy condensed milk tart is destined to become one of your all-time favorite indulgences.

Lemon Condensed Milk Tart - VIDEO RECIPE

Making the crispy corn flake crust for this Lemon Condensed Milk Tart is a breeze.

Simply crush the flakes, combine them with the remaining ingredients, and bake in the oven for a mere 10 minutes.

Unsure about how to grind corn flakes for the crust?

You can use a blender or opt for a regular rolling pin.

Or just place the corn flakes in a plastic bag. And then use a rolling pin or mallet for a hassle-free process.

Lemon Condensed Milk Tart – VIDEO RECIPE

Lemon Condensed Milk Tart - VIDEO RECIPE

how to cook Lemon Condensed Milk Tart?


Малиновый пирог 6

To start, preheat your oven to 180°C (350°F). Grab a medium-sized bowl and pour in some sugar, followed by melted butter. Give it a good stir.

TIPS: Instead of using butter, you can opt for good quality margarine. It works just as well!

TIPS: Melt your butter either on the stove or in the microwave – whichever is more convenient for you.


Малиновый пирог 5

Now, it’s time to add some zest to the mix! Toss in some lemon zest and crushed corn flakes. Keep stirring until everything is well combined and forms a nice, smooth mixture.

TIPS: Want to make the lemon flavor in the cake even better? Just grind some sugar with freshly grated lemon zest. Trust us, it’s a game-changer!

TIPS: Wondering how to grind corn flakes? A kitchen chopper is your best friend for this task. If you don’t have one, no worries! Just put the flakes in a plastic bag and crush them with a rolling pin.


Малиновый пирог 4

Next, grab a round tart tin with a removable bottom. Make sure it’s about 24cm in diameter. Grease it up with some butter. Now, take your corn mixture and spread it evenly over the bottom of the tin. Press it down firmly to create a solid base.


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Pop the tin into your preheated to 180⁰C (350°F) oven and let it bake for about 10 minutes.

TIPS: Looking for some helpful advice on how to preheat your oven and prepare it for baking? Look no further than my articles “How and Why Do You Need to Preheat Oven” and “Top 7 Secrets How to Bake in Oven”.


Малиновый пирог 2

Once it’s done, take it out and let it cool completely.


Малиновый пирог 1

While your crust is cooling, grab another medium-sized bowl. Pour in some sweetened condensed milk and add in some egg yolks and lemon zest. Give it a good mix. Now, pour in some lemon juice and mix everything thoroughly.


Тарт лимонный со сгущенкой и малиной 6

Time to add some fruity goodness! Toss in some raspberries into the lemon-condensed mixture and gently mix them in.

TIPS: Frozen raspberries can be a great substitute for fresh ones in this recipe.


Lemon Condensed Milk Tart - VIDEO RECIPE

Now, take your cooled crust and fill it up with the raspberry-lemon filling. Use a spatula to level the top and make it look nice and even.


Lemon Condensed Milk Tart - VIDEO RECIPE

Back into the oven it goes, at 180°C (350°F), for another 15 minutes.


Lemon Condensed Milk Tart - VIDEO RECIPE

Once it’s done, take it out and let it cool completely. For the best results, pop it in the fridge for at least an hour to let the filling set completely.

TIPS: Don’t panic if the filling in your tart jiggles a bit after baking. Once it cools down completely and chills in the refrigerator, it will set perfectly.


Lemon Condensed Milk Tart - VIDEO RECIPE

Now comes the fun part – decorating! Grab some raspberries, whole corn flakes, and white chocolate chips. Use them to make your tart look extra fancy and delicious.


Lemon Condensed Milk Tart - VIDEO RECIPE

Finally, it’s time to dig in! Cut your Lemon Condensed Milk Tart into equal pieces and serve it up with a nice cup of tea. Enjoy your meal!

Lemon Condensed Milk Tart


for the crust

  • Crushed corn flakes – 1 cup (80 g)
  • Melted butter – 1/4 cup (60 g)
  • Sugar – 1/4 cup (50 g)
  • Lemon zest – 1 tsp. (4 g)

for the filling

  • Egg yolks – 3 pcs. (60 g)
  • Sweetened condensed milk – 1 can (380 g)
  • Lemon juice – 1/5 cup (50 g)
  • Lemon zest – 1/2 tsp. (2 g)
  • Raspberries – 2/5 container (200 g)


  • Raspberries
  • Cornflakes
  • White chocolate chips

Cooking steps:


  1. Pour sugar into a medium bowl, add melted butter, and stir. Add lemon zest, add crushed corn flakes, stir until smooth.
  2. Place the corn mixture in a 24 cm butter greased tart tin. Distribute evenly over the bottom and press firmly.
  3. Bake in an oven preheated to 180°C (350°F) for 10 minutes. Cool the finished crust completely.


  1. Pour sweetened condensed milk into a medium bowl, add egg yolks and lemon zest, pour in lemon juice, mix thoroughly. Add raspberries and mix gently.


  1. Fill the cooled crust with raspberry-lemon filling. Level the top with a spatula.
  2. Bake in an oven preheated to 180°C (350°F) for 15 minutes. Cool the finished tart completely. Place in the refrigerator for at least 1 hour to allow the filling to set completely.
  3. Decorate the tart with raspberries, whole corn flakes and white chocolate chips.


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