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!
