Lemon Tart
User Reviews
5
Lemon Tart
Description
Beginning with the crust, graham cracker crumbs are combined with sugar, maple syrup, and melted butter, then pressed into a well-greased 10-inch cast-iron skillet. It is weighed down during baking to keep the crust compact and is cooled before filling. The crust provides a sweet, slightly dense texture enriched by maple syrup and butter.
The lemon tart filling uses sweetened condensed milk for sweetness and creaminess, fresh lemon juice for tartness, egg yolks for richness and structure, and vanilla for flavor balance. After mixing, the filling is poured into the baked crust and topped with thin lemon slices for visual appeal and a slight citrus bite. Baking at a moderate temperature until the filling is set produces a custard that is soft and light with a tangy lemon flavor.
This tart is best cooled to room temperature and can be refrigerated covered once cooled completely. It can be served as a dessert offering bright citrus flavor and a contrast between creamy lemon filling and crumbly crust. Substitutions for crust include crispy cookies or pretzels; lime juice can replace lemon juice for variety.
Ingredients
GRAHAM CRACKER CRUST
- 1½ cups graham cracker crumbs
- 2 tablespoons sugar
- 1 tablespoon maple syrup
- 5 tablespoons butter melted, unsalted
- 1 tablespoon butter 1room temperature, unsalted
LEMON TART
- 14 ounces sweetened condensed milk
- ½ cup lemon juice
- 4 egg large, yolks
- 1 tablespoon vanilla extract
- 1 lemon seeded and sliced very thin
Instructions
FOR THE CRUST
- Preheat the oven to 375F
- In a large bowl add the graham cracker crumbs and sugar and stir to combine. Add the maple syrup and the 5 tablespoons of melted butter and stir to thoroughly combine.
- Grease generously a 10-inch cast-iron skillet with a tablespoon of room-temperature butter. Pour the dough into the skillet and lightly press it into shape. Line with aluminum foil and fill with pastry weights or uncooked rice. Bake for 10 minutes.
- Allow cooling on a wire rack before filling.
FOR THE LEMON TART
- Preheat the oven to 325F.
- In a medium bowl, combine the condensed milk, lemon juice, egg yolks, and vanilla.
- Working with the crust in a 10-inch cast-iron skillet, pour the filling into the crust. Top with very thin slices of lemon. Arrange them as you wish.
- Put the skillet in the oven and bake for about 15 to 20 minutes, until the liquid has set into a soft custard.
- Remove the skillet from the oven and allow to cool completely before serving.
Notes
- If unavailable, graham cracker crust can be substituted with crispy cookies, ice cream cones, pretzels, cereal, or coconut macaroons.
- Lemon juice can be replaced with lime juice, including Key lime, to alter the tart flavor profile.
- The tart may be stored at room temperature if cool; otherwise, refrigerate covered after it has fully cooled.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 361 kcal
% Daily Value*
| Calories | 361kcal | 18% |
| Carbohydrates | 47g | 16% |
| Protein | 7g | 14% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 137mg | 46% |
| Sodium | 173mg | 7% |
| Potassium | 267mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 36g | 72% |
| Vitamin A | 529IU | 11% |
| Vitamin C | 14mg | 16% |
| Calcium | 175mg | 18% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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