Simple Lemon Tart

This luscious Lemon Tart shines with bright citrus flavor thanks to the fresh lemon zest and a sweet and salty graham cracker pretzel crust.

If you love lemons as much as I do, then you’re going to be a huge Lemon Tart fan. This super easy tart blends a few simple ingredients: eggs, sweetened condensed milk (3x Pantry MVP), and lemon juice and zest into a creamy filling balanced by the familiar flavors of graham crackers and pretzels in the crust.

Can you make this Lemon Tart a Key Lime Tart?

You bet! Swap out the lemon juice and zest for limes or key limes to mix things up a bit. Top either with a fluffy meringue topping, because goodness knows you’ll have the spare egg whites.

How to make an optional Meringue for your Lemon Tart

In a saucepan, combine 2 tablespoons of sugar and 1 tablespoon of cornstarch. Stir in ½ cup cold water. Cook over medium heat, stirring frequently, until the mix is clear. Pour the mix into a bowl and set aside in the fridge to cool.

In a large bowl, beat 4 egg whites with ¾ teaspoon vanilla extract until soft peaks form. Beat in 6 tablespoons of sugar, one tablespoon at a time. Then, mix in the cooled cornstarch mix, beating on high speed until stiff glossy peaks form and all of the sugar is dissolved.

Can you swap out the graham crackers or pretzels for the crust?

Yes! Biscoff cookies, digestive crackers, gingersnaps, and other yummy crunchy snacks could all be used here. Just make sure to weigh them to be —-ounces or —-grams before grinding them to crumbs and adding the butter and honey. Don’t like pretzels? Go all cracker. Want all pretzel? I say go for it!

What pan did I use for my Lemon Tart?

The best pan to use for this recipe is a 9” round tart pan with a loose bottom. This tart pan, which I purchased on Amazon, is surprisingly useful to have in your kitchen. If you’re desperate and don’t have a tart pan, you can use a regular pie plate or a springform pan (like you would for cheesecake). I place my tart pan on top of a cookie sheet when baking.

Let’s make a Lemon Tart!

Simple Lemon Tart

• Author: Katelyn Masters
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Cuisine: American

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Description

This luscious Lemon Tart shines with bright citrus flavor thanks to the fresh lemon zest and a sweet and salty graham cracker pretzel crust.

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Ingredients

• 10 graham cracker sheets (5.5 oz; 1-1/8 c. crumbs)
• 1 cup pretzel sticks (2 oz; ½ c. crumbs)
• 8 tbsp butter, melted
• 2 heaping tbsp honey
• 6 egg yolks
• 1 can (14 oz) sweetened condensed milk
• ½ cup lemon juice (from about 2 lemons)
• 1 tbsp lemon zest (from 1 lemon)

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Instructions

1. Preheat oven to 350 degrees. Place a 9″ round loose bottom tart pan on top of a cookie sheet and set aside.
2. Pulse the graham crackers and pretzels in a food processor or blender until they are crumbs. Add the melted butter and honey and pulse again until the mixture is well blended and dough-like.
3. Press the dough into the bottom and up the sides of the tart pan.
4. In a medium bowl, beat egg yolks, then whisk in sweetened condensed milk, lemon juice, and zest. Pour into prepared crust and bake for 20 minutes.
5. Chill for about an hour before serving with fresh berries.

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Notes

If you don’t have a tart pan, try using a springform pan or pie dish.

Whatever you do, don’t put plastic wrap on the baked tart! It will rip the skin off.

Keywords: easy lemon tart

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