Indulge in the creamy and tangy delight of this lemon tart. With a buttery graham cracker crust and a luscious lemon filling, topped with a cloud of whipped cream, this dessert is a refreshing treat for any occasion.
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 can 14 ounces sweetened condensed milk
- 3 large egg yolks
- 1/2 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- Additional lemon zest for garnish
Instructions:
Preheat oven to 350F 175C
In a bowl, mix together graham cracker crumbs, granulated sugar, and melted butter until well combined
Press the mixture into the bottom and up the sides of a 9-inch tart pan
Bake crust for 10 minutes, then remove from oven and let it cool
In another bowl, whisk together sweetened condensed milk, egg yolks, lemon juice, and lemon zest until smooth
Pour the filling into the cooled crust
Bake for 15 minutes until set
Let it cool completely
In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form
Spread whipped cream over the cooled tart
Garnish with additional lemon zest
Refrigerate for at least 2 hours before serving
Slice and enjoy!
