Name: Divine Lemon Tart
Prep time: 20 min
Cook time: 18 min
Total time: 2 h 8 min
Yield: 12
Cuisine: American
Ingredients: 3 cups sweetened condensed milk; 3 egg yolks; 2/3 cup fresh lemon juice (3-4 lemons); Pinch of salt; 1 cup heavy cream; 2 tablespoons sugar; 1 teaspoon vanilla; Non-stick spray; 1 1/2 cups crushed graham crackers; 1/3 cup sugar; 6-8 tablespoons salted butter, melted

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DIVINE LEMON TART – A sweet and smooth lemon filling in a crumbly graham cracker crust, then topped with fresh whipped cream. You’re sure to impress your guests with this beautiful and easy dessert.

I absolutely love lemon desserts. Maybe it’s just me, but the lemon flavor just tastes like sunshine to me. Divine Lemon Tart is one of my favorites.

It’s always a big hit with my family too. It has the perfect balance of sweet and tart. And I also love that it’s really easy to make.

I like to make this recipe in a 9 inch tart pan. It’s easier to cut into and looks prettier when served, but a pie dish will work just as well. In fact, the original recipe is intended for a pie dish. So if you use a tart pan like I do, you’ll end up with a little extra filling.

This recipe can also be made into mini tarts if you like. Mini tarts are a little more work, but I think they’re really fun for special occasions.

Here’s what you need to make Divine Lemon Tart…

Non-stick cooking spray
Crushed graham crackers
Sugar
Salted butter
Sweetened condensed milk
Egg yolks
Fresh lemon juice
Salt
Heavy cream
Vanilla

Divine Lemon Tart

Yield: 12 servings

Prep Time: 20 minutes

Cook Time: 18 minutes

Additional Time: 1 hour 30 minutes

Total Time: 2 hours 8 minutes

DIVINE LEMON TART - A sweet and smooth lemon filling in a crumbly graham cracker crust, then topped with fresh whipped cream. You're sure to impress your guests with this beautiful and easy dessert.

Ingredients

Crust

Non-stick spray
1 1/2 cups crushed graham crackers
1/3 cup sugar
6-8 tablespoons salted butter, melted

Filling

3 cups sweetened condensed milk
3 egg yolks
2/3 cup fresh lemon juice (3-4 lemons)
Pinch of salt

Topping

1 cup heavy cream
2 tablespoons sugar
1 teaspoon vanilla

Instructions

For the pie crust: Preheat the oven to 350.
Lightly spray a 9 inch tart pan (or pie dish) with the non-stick spray.
In a medium sized bowl, add the graham crackers and sugar, stir to combine.
Add and mix in the melted butter, adding enough that the mixture holds together when pressed and doesn't crumble.
Pour the graham cracker mixture into the tart pan (or pie dish), press mixture into the bottom and along the sides.
Bake until set, about 8 minutes. Set aside to cool.
For the filling: In a stand mixer add the sweetened condensed milk, egg yolks, lemon juice and salt. Beat on medium for 2-3 minutes, scraping down the sides of the mixing bowl as needed.
Pour the filling into the crust, smooth out the top and return to the oven. Bake for about 10 minutes, until the middle is set.
Remove from oven and cool for 30 mintues.
Move the tart to the fridge and chill for a least an hour.
For the whipped cream: Just before serving, in a stand mixer, add the heavy cream, sugar and vanilla. Beat until soft peaks form.
Serve the tart topped with whipped cream.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 473Total Fat: 24gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 115mgSodium: 225mgCarbohydrates: 59gFiber: 0gSugar: 53gProtein: 8g

Nutritional information is provided as a courtesy and is only an estimate.