Super easy Lemon Tart with graham cracker crust and a creamy lemon filling made with sweetened condensed milk and fresh lemons!
This delightful lemon tart is fresh, tangy, creamy and beyond delicious! It's sweet, but not overly sweet. There's a ton of fresh lemon juice, some cream cheese and salt in the filling to balance the sweetness. And if you want to impress your guests, pipe dollops of homemade whipped cream around the edge of the tart to create a decorative design and garnish with edible flowers.
This recipe is so versatile too! You can turn it into mini lemon tarts or lemon bars with graham cracker crust. I've included instructions in the FAQs section below.
For more impressive desserts, check out this lavender blackberry pavlova, black forest eton mess, or chocolate gooey butter cake.
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♡ Why You Will Love This Lemon Tart Recipe 🍋
- Fresh lemon flavor. We're using a ton of freshly squeezed lemon juice and lemon zest to amp up the lemon flavor and to add brightness.
- Texture. The filling is so smooth and creamy and pairs wonderfully with the crisp buttery graham cracker crust.
- Extremely easy to make. The tart only requires 8 simple ingredients and takes less than 40 minutes to prep and bake.
- Perfect for any occasion. This beautiful tart can be made for any gathering such as birthdays, dinner parties and potlucks or for any holiday like Easter, Mother's Day, Father's Day or the 4th of July!
- Freezes well. Surprisingly, this tart freezes incredible well. I froze a few slices and even ate it straight from the freezer and it tasted like a creamsicle! If you have more patience than I do, allow it to come to room temperature before enjoying 🙂 See notes below in the storage section for freezing instructions.
Ingredient Notes
Here are some notes about all the ingredients used in this lemon tart with graham cracker crust. Quantities and full instructions are in the recipe card below!
Crust
- Graham Crackers - You can also use cinnamon graham crackers, Biscoff cookies, Nilla wafers or golden Oreos.
- Melted Butter - You can use salted or unsalted butter.
- Brown Sugar - Adds a touch of sweetness and helps bind the crust.
Lemon Filling
- Sweetened Condensed Milk - Sweetens the filling and makes it creamy. It can be found in the baking aisle and is usually sold in a can. It can easily be confused with evaporated milk, so be sure to read the label. You'll need one, 14 ounce can.
- Cream Cheese - Makes the filling extra creamy. Make sure you're using full-fat cream cheese brick and to soften it at room temperature.
- Lemon Juice + Lemon Zest - Be sure to use freshly squeezed lemon juice for the best flavor and brightness. We're also adding finely grated lemon zest for more lemon flavor.
- Egg Yolks - Adds richness.
- Salt - Rounds out the sweetness
*See recipe card for quantities.
Step-By-Step Instructions
Here are step-by-step photos and instructions on how to make this lemon tart with graham cracker crust! Please find detailed instructions in the recipe card at the end of this post.
Step 1. Make Crust - In a food processor or grinder, finely pulse graham crackers and brown sugar.
Step 2. Then pulse in the melted butter until combined.
Step 3. The mixture should hold its shape when squeezed together. If it doesn't, you can mix in a bit more melted butter.
Step 4. Transfer graham cracker crumbs into a 9-inch (23 cm) tart pan with a removable bottom. Firmly press the crumbs into the bottom and up the sides of the pan.
Step 5. Bake in a preheated oven at 350ºF (180ºC) for 7 to 8 minutes. Set in the freezer to cool. If you are not baking the tart right away, you can cool it at room temperature.
Step 6. Make Lemon Filling - In a large bowl, whip softened cream cheese until smooth and lump-free. Then whisk in the sweetened condensed milk until smooth.
Step 7. Add fresh lemon juice, lemon zest and yolks and whisk until combined. The mixture will be smooth and thick.
Step 8. Pour the filling into your tart shell and bake at 350ºF (180ºC) for 14 to 15 minutes. Do not overbake!
Step 9. Allow to cool on a wire rack for about 30 minutes and then transfer to the fridge for 2 hours.
Step 10. Decorate with whipped cream and edible flowers! Serve and enjoy!
Substitutions & Variations
For the Crust 🥧
- Crust - Feel free to use cinnamon graham crackers, Biscoff cookies (I made a version with Biscoff cookies and it was incredible too), golden Oreos, vanilla wafers or pretzels as seen in this Peanut Butter Pretzel Pie.
- Butter - Unsalted or salted butter will work.
For the Lemon Filling 🍋
- Cream Cheese - During testing, I made a version with sour cream and it was also amazing. You can substitute with ⅓ cup (76g) full-fat sour cream (or Greek yogurt). You can mix the condensed milk, sour cream, lemon juice, zest, yolks and salt in one step. Easy peasy! Although I have not tested with these, you could probably also use creme fraiche, mascarpone or ricotta.
- Lemon - You can make a variation with limes or key limes.
Key Equipment
- Food Processor or Grinder (Or ziploc bag + rolling pin)
- 9-Inch (23cm) Tart Pan with removable bottom
- Electric Mixer
- Bowls
- Microplane Grater
- Rubber Spatula
- Piping Bags/Piping Tip (optional)
Storage
- Refrigerator - Store in the an airtight container in the fridge for up to 4 days. You can eat it cold from the fridge or at room temperature.
- Freezer - Freeze individual pieces on a baking sheet, uncovered for 2 hour. Once firm, wrap each piece with plastic wrap and then place in freezer bags. Allow to come to room temperature before enjoying. It will take about 30 to 45 minutes.
⭐️ Expert Tips
- Use fresh lemon juice. Opt for freshly squeezed lemons for brighter and more vibrant flavor.
- Stain your lemon juice. Strain your lemon juice to get rid of any seeds or large pulp.
- Do not over bake. For a creamy filling, do not overbake the tart. I baked mine for just 14 minutes.
- Make sure to grab sweetened condensed milk. It can easily be confused with evaporated milk, so be sure to read the label.
FAQ
Absolutely! You can assemble and bake the tart 3 days ahead. Decorate with whipped cream the day you plan on serving it.
This tart freezes incredibly well, even with the whipped cream! Freeze individual pieces on a baking sheet, uncovered for 2 hour. Once firm, wrap each piece with plastic wrap and then place in freezer bags. Allow to come to room temperature before enjoying. It will take about 30 to 45 minutes.
You sure can! Reduce your graham cracker crumbs to 1 ½ cups and melted butter to 6 tablespoons. You can use an 8x8 inch (20x20 cm) square pan. The bake time for the crust and filling should be the same.
Absolutely! No adjustments needed. Press graham cracker crumbs into 8, 4-inch (10 cm) fluted tart pans with removable bottoms and bake at 350ºF for 7 to 8 minutes. Then evenly divide the filling into each shell. Bake all on 1 large baking sheet, at 350ºF for 12 to 13 minutes or until the edges are set, but the center should still be wobbly.
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📖 Recipe
Lemon Tart with Graham Cracker Crust
- Total Time: 38 Minutes + 2.5 Hours to Cool
- Yield: 9 to 10 Servings
Description
SUPER easy Lemon Tart featuring a buttery graham cracker crust and a creamy lemon filling made with sweetened condensed milk and fresh lemons!
Ingredients
Crust
- 2 Cups (189g) Graham Cracker Crumbs (11 or 12 Full Sheets)
- 1 Tablespoon Brown or White Sugar
- 7 to 8 Tablespoons (99g to 113g) Unsalted Butter, melted
Lemon Filling
- 3 Ounces (85g) Full-Fat Cream Cheese Brick, softened
- 14 Ounces (397g) Sweetened Condensed Milk
- ⅔ Cup (150g) Lemon Juice, freshly squeezed and strained
- Zest of 1 Large Lemon
- 2 Large Whole Yolks, room temp
- ½ Teaspoon Salt
Whipped Cream (Optional)
- ⅔ Cup (151g) Heavy Cream, cold
- 2 to 3 Tablespoons Powdered Sugar
- Splash of Vanilla Extract
Instructions
- Preheat Oven - Set a rack in the center of the oven and set it to 350ºF (180ºC).
- Make Crust - Finely pulse graham crackers and brown sugar in a food processor or grinder. You can also crush them in a ziploc bag with a rolling pin. Then mix in melted butter until combined. The mixture should hold it's shape when squeezed together. If it doesn't, you can mix in a little more melted butter.
- Press Crumbs into Pan - Transfer crumbs into a 9-inch (23 cm) tart pan with a removable bottom. Use a straight edge cup to firmly press the crumbs into the bottom and up the sides of the pan.
- Bake Crust - Bake in your preheated oven for 7 to 8 minutes. Then place in the freezer to cool down. If you are not baking the tart right away, you can cool it at room temperature. (Keep the oven on to bake the tart.)
- Prep Lemons - Meanwhile, finely grate the zest of 1 lemon and set aside. Then juice and strain your lemons until you have ⅔ cup. About 4 lemons.
- Make Lemon Filling - With a hand-held mixer, whip softened cream cheese until smooth and lump-free. Then whisk in sweetened condensed milk until combined. Add fresh lemon juice, lemon zest, yolks, salt and whisk until thick and smooth.
- Bake Tart - Remove tart shell from the freezer (okay if it's still a little warm) and pour the lemon filling into the crust. Bake for 14 to 15 minutes. The edges should be set and the center should jiggle a bit when moved.
- Cool Tart - Set the tart on a wire rack to cool for 30 minutes, then place in the fridge for at least 2 hours or up to 3 days. If making days ahead, cover tightly with plastic wrap or a cake cover.
- Decorate & Serve - Carefully loosen and remove the sides of the tart pan and slide it onto a serving plate, cake stand or cutting board. To make the whipped cream, whip heavy cream, powdered sugar and vanilla in a medium bowl, on medium-high speed until stiff peaks form. Transfer to a piping bag fitted with a pastry tip of your choice and pipe dollops of whipped cream around the edge of the tart. You can also pile it in the middle of the tart for a more rustic look. Slice and enjoy!
Notes
Decorating - I used the Wilton 2A round piping tip and the Ateco 869 French star tip and randomly piped whipped cream around the edge of the tart. I also garnished with pansy flowers.
Removing Tart from Pan - When ready to serve and decorate, remove the tart from the fridge and let it sit on the counter for 5 minutes. Then set the tart on top of a cup and carefully slide the sides of the pan downward, with both hands on each side. If you would like to remove the bottom disc completely, set the tart on a cutting board. Wedge a knife in between the bottom of the crust and disc and gently slide the knife all around until it loosens. Slide the the tart onto a serving plate or cake stand and decorate.
Storage - Store in the an airtight container in the fridge for up to 4 days. You can eat it cold from the fridge or at room temperature.
- Prep Time: 15
- Cooling Time: 2 Hours + 30 Minutes
- Cook Time: 23 Minutes
Birdie says
Hi, this lemon tart is beautiful. Can I use a combination of lemon and lime juice? I want to make this, but I don’t have enough lemons. Thx!
Lisa says
Absolutely! That would be a delightful combination! Let me know how it turns out for you! 😊