Easy Lemon Squeezy Tart
Tart by name, tart by nature. When life hands you lemons, take the hint: Whip up this classic dessert, with its silken finish and fresh flavour
By Kara Heald
Description
Everyone should know how to make a classic lemon cream tart: timeless, delicious, and easy to prepare, especially with a graham crumb crust.
This is the perfect dessert to finish your spring and summer meals—it’s creamy, cool, and tart. The silky lemon filling is a breeze to mix together and uses just four ingredients—how easy is that?
If you want a bright yellow filling like mine, be sure to use free-range, organic eggs, which have amazingly intense and beautiful golden yolks.
Serve your tart with whipped cream and some graham crumbs, or garnish with fresh seasonal fruit.
Ingredients
- 1-1/2 cups graham-cracker crumbs
- 5 TBsp. unsalted butter, melted
- 1/4 cup granulated sugar
- 300 ml can of low- or full-fat sweetened condensed milk
- 4 large egg yolks (note: I freeze my whites for another use)
- 1/3 cup freshly squeezed lemon juice (from approx. 1 large lemon, however you may need more from a second)
- 2 tsp. lemon zest (from approx. one lemon)
- Whipped cream for topping (optional)
Instructions
- Pre-heat oven to 375 F.
- Combine graham crumbs, unsalted butter, and sugar. Press into an 9-inch tart pan with a removable bottom.
- Bake 10 minutes until lightly browned. Cool completely.
- Preheat oven to 325F.
- In a large bowl, mix condensed milk, egg yolks, lemon juice and zest until smooth. Pour into the cooled crust.
- Bake 15 minutes, until the centre is set.
- Remove from oven and cool, then chill in fridge for at least 2 hours.
- Serve garnished with whipped cream and graham crumbs, or with fresh seasonal fruit.
momstown's Kara Heald wields her spatula and her formidable kitchen expertise at Kara's Favourite Recipes
