Description
A delightful creamy lemon tart topped with whipped cream and garnished with lemon slices.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 1 cup granulated sugar
- 3/4 cup freshly squeezed lemon juice (about 4 lemons)
- Zest of 2 lemons
- 4 large egg yolks
- 1/4 cup cornstarch
- 1 1/2 cups whole milk
- 2 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
- Whipped cream (for topping)
- Lemon slices (for garnish)
Instructions
- Prepare the Crust:
- Preheat oven to 350°F (175°C).
- In a bowl, combine graham cracker crumbs, sugar, and melted butter.
- Press mixture into the bottom and sides of a 9-inch tart pan.
- Bake crust for 10 minutes. Allow to cool completely.
- Make the Lemon Filling:
- In a saucepan, combine sugar, lemon juice, lemon zest, and egg yolks.
- In a separate bowl, dissolve cornstarch in milk, then add to the saucepan.
- Cook over medium heat, stirring constantly, until mixture thickens and starts to bubble.
- Remove from heat and stir in butter and vanilla extract until smooth.
- Assemble the Tart:
- Pour the lemon filling into the cooled crust.
- Chill in the refrigerator for at least 4 hours or until set.
- Serve:
- Top with whipped cream and lemon slices before serving.
Notes
- Ensure that the crust is firmly packed to prevent crumbling when serving.
- For a stronger lemon flavor, add more zest to the filling.
- Strain the lemon filling through a sieve before pouring it into the crust to ensure it’s smooth.
- Make sure the tart is well-chilled before slicing for clean cuts.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg