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Cuisine: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.
Scale
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)
Instructions
- Preheat oven to 350 degrees. Place a 9″ round loose bottom tart pan on top of a cookie sheet and set aside.
- 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.
- Press the dough into the bottom and up the sides of the tart pan.
- 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.
- Chill for about an hour before serving with fresh berries.
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