Lemon Tart

Lemon Tart

Ingredients

Crust

·       1 1/2 cups (201g) graham cracker crumbs

·       2 tbsp (26g) sugar

·       6 tbsp (84g) unsalted butter, melted

Filling

·       1/2 cup (120ml) fresh lemon juice (about 3–4 lemons)

·       14 oz can sweetened condensed milk

·       2 tsp finely grated lemon zest

·       4 large egg yolks

Whipped Cream

·       2/3 cup (160g) heavy whipping cream, cold

·       1/3 cup (38g) powdered sugar

·       1/2 tsp vanilla extract

Instructions

Make the crust

1.     Spray a 9-inch tart pan with non-stick baking spray and preheat oven to 350°F (176°C).

2.     Add the graham cracker crumbs and sugar to a food processer and pulse until fine. Pour into bowl with melted butter and sugar and mix well.

3.     Pour the mixture into the tart pan and press the crumbs into the bottom and up the sides of the pan. Pack it firmly. Bake for 7 minutes, then remove from oven and set aside.

5.     In a large bowl, beat the lemon zest and egg yolks on high speed until pale yellow. Add the sweetened condensed milk and lemon juice to the egg mixture and mix until well combined.

6.     Pour the filling into the crust and bake for 15-17 minutes. The edges should be set and the center should jiggle a little when the tart is moved.

7.     Cool at room temperature for about 30 minutes, then refrigerate for 4-6 hours, or until completely cool and firm.

Finish it off

10.  To make the whipped cream, add the heavy whipping cream, powdered sugar and vanilla extract and whip on high speed until stiff peaks form.

11.  Pipe the whipped cream on top of the tart. I used Ateco tip 844 to create a rosette design. Cover and refrigerate tart until ready to serve. Best if eaten within 3-4 days.