Description
For the Crust:
1 ½ cups graham cracker crumbs
¼ cup sugar
6 tbsp unsalted butter, melted
For the Lemon Filling:
1 can (14 oz) sweetened condensed milk
½ cup fresh lemon juice (about 3 lemons)
2 large egg yolks
Zest of 1 lemon
For the Topping:
1 cup heavy whipping cream
2 tbsp powdered sugar
1 tsp vanilla extract
Lemon slices and zest for garnish
Directions:
Preheat oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated and the mixture
resembles wet sand.
Press the mixture into the bottom of a tart pan, ensuring it is even and compact. Bake for 10-12 minutes, then let it cool completely.
In a bowl, whisk together the sweetened condensed milk, fresh lemon juice, egg yolks, and lemon zest until smooth.
Pour the lemon filling into the cooled crust and bake for 12-15 minutes, or until the filling is just set but still slightly jiggly in the center. Let it cool
to room temperature, then refrigerate for at least 2 hours.
For the topping, beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form.
Top the cooled tart with whipped cream, lemon slices, and additional zest. Serve chilled and enjoy!
Prep Time: 15 minutes Cooking Time: 25 minutes Total Time: 2 hours 45 minutes Kcal: 280 per slice Servings: 8 servings
Step-by-Step Guide
1. Prepare the Pan: Use a 9-inch tart pan with a removable bottom. Lightly grease the sides for easier release later.
2. Make the Crust: Combine graham cracker crumbs, sugar, and melted butter in a medium bowl. Press the mixture firmly and evenly into the bottom and up the sides of the pan. Use the bottom of a measuring cup to compact it.
3. Bake the Crust: Bake the empty crust at 350°F for 10-12 minutes until fragrant and slightly darkened. Let it cool completely on a wire rack before adding filling.
4. Mix the Filling: In a separate bowl, whisk the egg yolks first. Then, add the sweetened condensed milk, lemon juice, and zest, whisking until completely smooth and thickened.
5. Bake the Tart: Pour filling into the cooled crust. Bake for 12-15 minutes. The center should jiggle slightly when nudged; it will set fully as it chills.
6. Chill Thoroughly: Let the tart cool at room temperature for 1 hour, then refrigerate for at least 2 hours, or ideally overnight.
7. Add Topping: Just before serving, whip the cream with powdered sugar and vanilla to stiff peaks. Pipe or spread over the tart and garnish.
Serving Suggestions
Serve this tart chilled. For an elegant presentation, garnish with thin lemon slices, twists of zest, or a sprinkle of crushed graham cracker. It pairs beautifully with fresh berries like raspberries or blueberries, a drizzle of raspberry coulis, or a sprig of mint. A glass of Moscato d’Asti or a cup of herbal tea makes a perfect accompaniment.
How-to Summary
This no-fuss lemon tart comes together in three main stages: mix and bake a buttery graham cracker crust, whisk together a simple four-ingredient lemon filling and bake until set, then chill thoroughly before topping with fresh whipped cream and garnishes.
Frequently Asked Questions
Can I use bottled lemon juice? For the best, brightest flavor, fresh lemon juice is highly recommended. Bottled juice can taste flat and metallic.
How do I store leftovers? Cover tightly with plastic wrap or store in an airtight container in the refrigerator for up to 3 days. The whipped cream is best on the day it’s made.
Can I make this tart ahead of time? Absolutely. Bake and chill the tart (without the whipped cream topping) up to 24 hours in advance. Add the whipped cream and garnish just before serving.
Is the filling safe to eat with egg yolks? Yes, the filling is cooked during the baking process, making the egg yolks safe to consume.
Can I use a different crust? Yes. A shortbread or vanilla wafer crust would also work well. Pre-bake any alternative crust as directed in its recipe.
Common Mistakes to Avoid
- Adding filling to a warm crust: This can cause the crust to become soggy. Ensure it is completely cool.
- Over-baking the filling: Bake just until the center is set but still jiggly. Over-baking leads to a rubbery texture.
- Not chilling long enough: The filling needs ample time to set properly. Rushing this step will result in a runny slice.
- Over-whipping the cream: Stop beating once stiff peaks form to avoid a grainy, buttery texture.
Conclusion
This Classic Lemon Tart is a timeless dessert that balances sweet, tangy, and creamy flavors with a satisfying crunch. Its straightforward method yields an impressively elegant result perfect for any occasion. By following the detailed steps and tips provided, you can avoid common pitfalls and create a stunning, delicious tart that is sure to delight your guests.
