Description
A tangy and creamy Lemon Tart featuring a buttery graham cracker crust filled with a smooth lemon custard. This delightful dessert is perfect for gatherings and special occasions, offering a refreshing balance of sweetness and citrus zest.
Ingredients
Crust
- 10 sheets graham crackers
- 3 tablespoons granulated sugar
- 5 tablespoons unsalted butter, melted
Filling
- 14 ounces sweetened condensed milk
- 3/4 cup lemon juice (freshly squeezed)
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 2 tablespoons lemon zest (zest of 2 lemons)
Garnish
- 8 slices lemon
- Whipped cream, for serving
Instructions
- Prepare the Crust: Preheat the oven to 350°F (175°C). Pulse the graham crackers in a food processor until fine crumbs form, or place in a sealed plastic bag and crush with a rolling pin. In a bowl, mix the graham cracker crumbs, 3 tablespoons of sugar, and melted butter until all crumbs are evenly moistened.
- Form and Bake the Crust: Press the crumb mixture firmly into the bottom and up the sides of an ungreased 9-inch fluted tart pan with a removable base, using a spoon or the bottom of a measuring cup for even compaction. Bake the crust for 8 minutes, then remove and let it cool slightly. Optionally, chill in the refrigerator or freezer to set further.
- Make the Filling: In a medium mixing bowl, whisk together the sweetened condensed milk, freshly squeezed lemon juice, egg yolks, 1/2 cup sugar, salt, and lemon zest until the mixture is smooth and fully combined.
- Fill the Crust: Pour the lemon custard mixture evenly into the cooled graham cracker crust, filling nearly to the top.
- Bake the Tart: Return the tart to the preheated oven and bake for about 30 minutes, or until the filling is set around the edges but still slightly jiggly in the center.
- Cool and Chill: Remove the tart from the oven and allow it to cool to room temperature. Then, refrigerate the tart for at least 2 hours or overnight to ensure the filling firms up completely.
- Serve and Garnish: Carefully remove the tart from the pan and transfer it to a serving plate. Garnish the top with lemon slices and whipped cream if desired before serving.
Notes
- Using freshly squeezed lemon juice ensures the best flavor and brightness in the tart.
- Chilling the crust before baking can help it stay crispier.
- Be careful not to overbake the filling; slight jiggle in the center is perfect and will firm up during chilling.
- Leftovers can be stored covered in the refrigerator for up to 3 days.
- For a stronger lemon flavor, you can add extra zest or a teaspoon of lemon extract.
- Prep Time: 20 minutes
- Cook Time: 38 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
