This fresh and tangy lemon tart is incredibly easy to make, with a simple graham cracker crust, and a lemon curd filling.
The buttery base is made with just 3 ingredients, including graham cracker crumbs. The lemon curd filling looks impressive, but is made with just a saucepan and whisk, and comes together in only 5 minutes.
Ingredients You’ll Need:
Graham cracker crumbs: Use store bought graham cracker crumbs, or crush your own graham crackers using a food processor.
Butter: Unsalted butter is used in this recipe, however salted butter could instead be used. If using salted butter, consider reducing or omitting the added salt in the lemon filling ingredients list.
Granulated sugar: Granulated sugar is best used in the lemon filling and tart crust. The amount of sugar added can be increased or decreased to suit personal tastes.
Lemon juice: Freshly squeezed lemon juice tastes best in the lemon filling.
Eggs: 6 large sized eggs are required for this recipe. You will have 3 egg whites left over, which can be set aside for another purpose.
Lemon zest: Finely grated lemon zest adds extra lemon flavor to the filling.
Salt: The amount of salt added to the lemon filling can be altered to suit personal tastes.
How to Make a Lemon Tart:
1. Preheat the oven to 350°F.
2. To make the tart crust, add the Graham cracker crumbs, melted butter and granulated sugar to a large mixing bowl. Mix until well combined. Press firmly into the base and sides of a 9 or 10 inch tart tin.
3. Place the tart crust in the preheated oven and bake for 10 minutes, or until lightly golden. Remove from the oven and set aside to cool completely.
4. While the tart crust is cooking, make the lemon filling by adding the cubed butter, granulated sugar, lemon juice, eggs, egg yolks, lemon zest and a pinch of salt to a small saucepan.
5. Place the saucepan over a low heat, and whisk until the butter has melted and the mixture has thickened, which may take approximately 5 minutes. The mixture should be thick enough that it can hold its shape when spooned. Cover the surface of the lemon mixture with cling wrap and allow to cool completely.
6. Spoon the filling into the crust and smooth the surface. Bake for 15 minutes or until set. Allow to cool completely in the tart pan, then chill in the fridge for at least 1 hour before serving.
Storage:
Store this tart in an airtight container in the fridge for up to 3 days. This tart is not suitable for freezing.
Lemon Tart
Ingredients
Graham Cracker Crust
- 1 ½ cups Graham cracker crumbs
- ½ cup unsalted butter melted
- ¼ cup granulated sugar
Lemon Filling
- ¾ cup granulated sugar
- ½ cup butter cubed
- ½ cup lemon juice
- 3 eggs
- 3 egg yolks
- 1 Tbsp lemon zest
- Pinch of salt
Instructions
- Preheat the oven to 350°F.
- To make the tart crust, add the graham cracker crumbs, melted butter and granulated sugar to a large mixing bowl. Mix until well combined. Press firmly into the base and sides of a 9 or 10 inch tart tin.
- Place the tart crust in the preheated oven and bake for 10 minutes, or until lightly golden. Remove from the oven and set aside to cool completely.
- While the tart crust is cooking, make the lemon filling by adding the cubed butter, granulated sugar, lemon juice, eggs, egg yolks, lemon zest and a pinch of salt to a small saucepan.
- Place the saucepan over a low heat, and whisk until the butter has melted and the mixture has thickened, which may take approximately 5 minutes. The mixture should be thick enough that it can hold its shape when spooned. Cover the surface of the lemon mixture with cling wrap and allow to cool completely.
- Spoon the filling into the crust and smooth the surface. Bake for 15 minutes or until set. Allow to cool completely in the tart pan, then chill in the fridge for at least 1 hour before serving.
Notes
- Press the graham cracker mixture into the base and sides of a tart tin using the base of a drinking glass or the back of a metal spoon. Keep the section where the base and sides meet as a thicker curved shape to help the base keep its structure when served.
- The lemon filing will thicken further as it cools.
- This tart was decorated with lemon slices, blueberries, and mini meringues made with the leftover eggs whites from the lemon filling. The tart could be decorated with any assortment of fresh berries, and is also delicious served without any garnishes.
- This tart can be made a day ahead of serving.
Related Articles: