Lemon is one of my absolute FAVORITE ingredients in desserts and when I make a lemon dessert I really want the flavor to stand out. I have achieved just that with this refreshing tart.
Its so airy and goes so well with the honey graham crust. You can add toppings such as blueberries, blackberries, or raspberries. It adds such delightful taste and touch. I also like to decorate with mint and powdered sugar.
Doesn’t that look gorgeous? I have had a few issues in the past with the crust not forming and my advice is to make sure and use a good quality butter and smash it down into the pan to create a solid crust. A little practice makes perfect and this dessert is certainly worth it!
Ok let’s get started!
The BEST Lemon Tart!
A true lemon lovers dream dessert!
Servings: 8 servings
Ingredients
Crust
- 1 1/2 cups honey graham crackers
- 1/3 cup sugar
- 6 tbsp butter, melted
- 1/2 tsp cinnamon
Filling
- 3 large lemons
- 4 large eggs
- 3/4 cup sugar
Toppings
- 1/2 cup powder sugar
- fresh blueberries, blackberries, strawberries, or raspberries
- fresh mint sprigs
Instructions
Crust
- In a food processor or blender, combine all the crust ingredients . Pulse or blend until the crackers are wet and crumbled. Using a 9" tart or pie pan, pour the graham mixture in the pan and press down to fit or form a crust. I like to use the bottom of a clean coffee mug. Press the sides of the pan or tart and just try to make it even
- Set aside.
Filling
- Preheat the oven to 325°
- Grate the zest from 2 lemons, and set aside. Then squeeze the juice out of all the lemons into a small bowl.
- In large glass bowl mix the sugar and egg yolks with a electric mixer until the yolks are very thick and pale. Add the lemon juice and zest. Mix.
- Move the bowl to a double broiler over barley boiling water and whisk constantly.
- Whisk for 15-20 minutes, yes its a lot but think of it as a good arm workout. Its is worth the work, trust me!
- After the time is up the mixture should be thick. Set aside.
- Now beat the eggs whites until you get very stiff peaks
- Fold into the lemon mix.
- Now pour it all into the tart with graham crust. Carefully spread the filling evenly in the tart shell.
- Bake for 15 minutes or until the filling is set.
- Let the it cool. Then decorate.
- I like to sift powdered sugar around the edge of the tart all the way around by the edge. Add some fresh berries and mint.
- ENJOY!
