Lemon Tart | Diethood

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This lemon tart has a candy, tart and creamy lemon filling, with a fluffy whipped cream topping! It’s good for summer time and really easy to make! Plus, the presentation is gorgeous!

Why You’ll Love This Simple Lemon Tart Recipe

I like lemon desserts a lot. The mix of candy and tart is so enjoyable. Plus, the intense lemon taste is so cheery! Whereas there are many extra difficult desserts choices on the market, generally you simply need one thing easy, but good. This tart is ideal as a result of it’s a breeze to place collectively and nonetheless appears such as you spent a ton of time on it. Love that! Listed here are few extra causes to make this superb lemon tart.

• Actual lemon taste. And many it. I used freshly squeezed lemon juice and freshly grated lemon zest within the filling for this vivid, summery dessert. It’ll have you ever coming again for extra!
• Creamy texture. I like the calmly creamy texture of the filling for this tart. It’s so silky clean.
• Simple to make. Just a few measuring, whisking, and baking and also you’ll have your self a powerful dessert that folks will suppose you spent hours slaving over. Allow them to consider it. You don’t have to inform them it solely took 25 minutes of energetic time to arrange.
• Easy substances. This tart solely makes use of 4 substances to make the filling (really easy!) and 10 substances complete. And so they’re all simple to seek out on the grocery retailer!

Components and Substitutions

You don’t want a lot to make this simple lemon tart recipe. Right here’s an inventory of substances for you. You’ll want to scroll to the recipe card beneath for actual measurements.

• Graham cracker crumbs – In case you desire vanilla wafers, you should utilize these as an alternative.
• Unsalted butter – In case you solely have salted butter readily available, that’s tremendous too.
• Contemporary lemon juice – Positively use contemporary juice! Bottled merchandise received’t even get near giving you a similar vivid, vibrant taste.
• Sweetened condensed milk – This isn’t the identical factor as evaporated milk, so you’ll want to learn the label.
• Finely grated lemon zest – Once more, contemporary is greatest right here. I like to make use of a superb zester.
• Egg yolks – The egg yolks work to thicken the custard-like filling. You’ll want to use massive eggs, not medium or additional massive.
• Heavy whipping cream – The cream must be chilly, in any other case, it received’t whip up and maintain quantity correctly.
• Powdered sugar – The powdered sugar not solely sweetens the whipped cream, but it surely additionally helps to stabilize it in order that it received’t wilt. Ever.

How To Make a Lemon Tart

Right here’s a fast take a look at how you can make lemon tart. For extra detailed directions, scroll to the recipe card beneath.

• Prep. Grease a 9-inch tart pan and preheat oven to 350°F.
• Make the crust. Combine collectively the graham cracker crumbs, sugar, and melted butter and press the combination into the underside and up the edges of the tart pan.
• Bake. Bake for 7 minutes. Permit the crust to chill whilst you make the filling.

• Make the filling. Whisk collectively the lemon juice and sweetened condensed milk. Put aside. Beat the lemon zest and egg yolks on excessive velocity till pale yellow after which combine the sweetened condensed milk combination into the egg yolk combination.

• Bake. Pour the filling into the crust and bake for 15-17 minutes.
• Cool and chill. Cool at room temperature for half-hour, then refrigerate for 4-6 hours.

• Make the whipped cream. Beat the heavy whipping cream, powdered sugar, and vanilla extract on excessive velocity till stiff peaks kind.
• Adorn. Pipe the whipped cream on high of the tart.

Suggestions for Success

• Contemporary is greatest. In terms of the lemon juice and lemon zest, it is best to actually use contemporary merchandise. Squeeze your individual lemon juice and zest your individual lemons. The bottled/jarred stuff simply received’t provide the identical vivid, vibrant taste.
• Pre-bake the crust. Whilst you can decide to not bake the graham cracker crust, I actually suggest baking it. Baking corporations the crust up and helps it maintain collectively. Plus, for the reason that filling is considerably delicate, it’s good to have a extra stable crust.
• Don’t over-bake. The sides must be set and the middle ought to jiggle just a little when the tart is faraway from the oven. It’ll set totally because it cools/chills.
• Don’t skip on chilling time. When the tart comes out of the oven, the filling will nonetheless be jiggly. It wants time within the fridge to set fully. Give it a minimum of 4 hours, ideally 6 or extra. In any other case, you’ll end up with a runny tart.
• Chilly heavy cream. The heavy cream for the whipped cream topping have to be chilly. Whether it is too heat, it received’t whip up and maintain quantity correctly. So hold it within the fridge till you’re able to whip it up.

Serving Solutions

I like serving this lemon tart with some contemporary berries. You probably have the additional time, whip up considered one of my simple fruity sauces to drizzle on high. My Raspberry Sauce, Blueberry Sauce, or this Strawberry Sauce could be superb. You may even go all-in on the lemon and add some lemon curd.

Can I make this as a pie?

Sure, you may! Take a look at my Lemon Icebox Pie. It’s just about this tart in pie kind and it’s scrumptious, with double the filling.

Correct Storage

• Fridge. Retailer the tart in a cake service or wrap it in plastic wrap (I like utilizing toothpicks to prop the plastic away from the whipped cream topping) or prepare slices in a single layer in an hermetic container. It’ll keep good within the fridge for as much as 4-5 days.
• Freezer. Pop the lemon tart within the freezer for a few hours to agency up. Then wrap it in a double layer of plastic wrap. You can even prepare slices in a single layer in an hermetic container. Retailer the leftovers within the freezer for as much as 3 months.

Extra Lemon Desserts

I like a superb lemon dessert for summer time. If this lemon tart doesn’t fairly tickle your fancy, attempt considered one of these different unmissable lemony candy treats.

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Recipe

Lemon Tart

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  Creator: Lindsay
• 
  Prep Time: 25 minutes
• 
  Cook dinner Time: 22 minutes
• 
  Whole Time: 47 minutes
• 
  Yield: 8-10 slices
• 
  Class: Dessert
• 
  Technique: Oven
• 
  Delicacies: American

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Description

This lemon tart is simply in time for summer time. It’s made up of a graham cracker crust, a candy and tangy, creamy lemon filling, and a fluffy whipped cream topping. It truly is such a deal with and it’s really easy to make!

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Components

Crust

• 1 1/2 cups (201g) graham cracker crumbs
• 2 tbsp (26g) sugar
• 6 tbsp (84g) unsalted butter, melted

Filling

• 1/2 cup (120ml) contemporary lemon juice (about 3–4 lemons)
• 14 oz can sweetened condensed milk
• 2 tsp finely grated lemon zest
• 4 massive egg yolks

Whipped Cream

• 2/3 cup (160g) heavy whipping cream, chilly
• 1/3 cup (38g) powdered sugar
• 1/2 tsp vanilla extract

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Directions

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 medium sized bowl and stir to mix. Add the melted butter and stir till properly mixed.
3. Pour the combination into the tart pan and press the crumbs into the underside and up the edges of the pan. Pack it firmly. Use a measuring cup or glass with sharp corners and straight edges to assist and use your fingers for the edges of the pan.
4. Bake for 7 minutes, then take away from oven and put aside.

Make the filling

5. Add the lemon juice and sweetened condensed milk to a medium sized bowl and stir till properly mixed. Put aside.
6. In a big mixer bowl, beat the lemon zest and egg yolks on excessive velocity till pale yellow.
7. Add the sweetened condensed milk combination to the egg combination and blend till properly mixed.
8. Pour the filling into the crust and bake for 15-17 minutes. The sides must be set and the middle ought to jiggle just a little when the tart is moved.
9. Cool at room temperature for about half-hour, then refrigerate for 4-6 hours, or till fully cool and agency.

End it off

10. To make the whipped cream, add the heavy whipping cream, powdered sugar and vanilla extract and whip on excessive velocity till stiff peaks kind.
11. Pipe the whipped cream on high of the tart. I used Ateco tip 844 to create a rosette design. Cowl and refrigerate tart till able to serve. Finest if eaten inside 3-4 days.

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Diet

• Serving Dimension: 1 Slice
• Energy: 196
• Sugar: 9.9 g
• Sodium: 46.6 mg
• Fats: 15.1 g
• Carbohydrates: 13.6 g
• Protein: 2.3 g
• Ldl cholesterol: 111.3 mg