Lemon Tart
This easy and zingy lemon tart recipe with a graham cracker tart shell is creamy, velvety smooth with a bright pop of lemon flavor.
Servings: 8
Equipment
- Tart Pan 9-Inch Fluted with Removable Base
Ingredients
For the Crust
- 10 Sheets graham crackers
- 3 Tablespoons granulated sugar
- 5 Tablespoons unsalted butter melted
For the Filling
- 14 Ounces sweetened condensed milk
- 3/4 Cup lemon juice
- 4 egg yolks large
- ½ Cup granulated sugar
- ¼ Teaspoon salt
- 2 Tablespoons lemon zest Zest of 2 lemons
Optional Garnish
- 8 Slices lemon
- whipped cream
Instructions
Prepare the Crust
- Preheat oven to 350°F.
- Pulse graham crackers in a food processor, or smash in a sealed plastic bag until crumbs.
- Stir together the graham cracker crumbs, sugar and butter, and mix until all the crumbs are moist.
- Press the mixture into the bottom and up the sides of an ungreased 9-inch fluted tart pan with a removeable base. A spoon and measuring cup work well. Bake for 8 minutes. Set aside, or place in fridge or freezer to chill and set.
Make the Filling
- In a medium size mixing bowl, combine sweetened condensed milk, lemon juice, egg yolks, sugar, salt and lemon zest. Blend until smooth.
- Pour mixture into cooled crust, not quite to the top.
Bake the Tart
- Place in heated oven and bake until filling is set around edge, but still a little jiggly in center, about 30 minutes.
- Remove from oven and cool to room temperature, then place in fridge until chilled, at least 2 hours, or overnight. Should be firm when served. Remove from tart pan and place on serving platter or plate.
- Decorate with lemon slices, and whipped cream if desired.
Notes
Use fresh and ripe lemons: For the best flavor, choose fresh lemon juice and zest over bottled alternatives. Choose bright yellow and ripe lemons to extract the maximum juice possible.
Avoid overbaking: Bake the tart until the filling is set around the edges but still slightly jiggly in the center. The filling is set when it is firm around the edges but still slightly jiggly in the center.
Cool completely: Allow the tart to cool to room temperature before refrigerating to prevent condensation from forming on the surface.
Use a removable base tart pan: This makes it much easier to remove the tart without damaging the tart crust.
Avoid overbaking: Bake the tart until the filling is set around the edges but still slightly jiggly in the center. The filling is set when it is firm around the edges but still slightly jiggly in the center.
Cool completely: Allow the tart to cool to room temperature before refrigerating to prevent condensation from forming on the surface.
Use a removable base tart pan: This makes it much easier to remove the tart without damaging the tart crust.
Nutrition
Calories: 398kcal | Carbohydrates: 60g | Protein: 7g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 133mg | Sodium: 257mg | Potassium: 263mg | Fiber: 1g | Sugar: 49g | Vitamin A: 485IU | Vitamin C: 16mg | Calcium: 174mg | Iron: 1mg
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