Can I make this lemon tart ahead?

Absolutely! You can assemble and bake the tart 3 days ahead. Decorate with whipped cream the day you plan on serving it.

Can I freeze this tart?

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.

Can I make lemon bars with graham cracker crust instead?

You sure can! Reduce your graham cracker crumbs to 1 1/2 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.

Can I make mini lemon tarts?

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.

Lemon Tart with Graham Cracker Crust

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
2/3 Cup (150g) Lemon Juice, freshly squeezed and strained
Zest of 1 Large Lemon
2 Large Whole Yolks, room temp
1/2 Teaspoon Salt

Whipped Cream (Optional)

2/3 Cup (151g) Heavy Cream, cold
2 to 3 Tablespoons Powdered Sugar
Splash of Vanilla Extract

Cook Mode Press to prevent your screen from going dark!

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 2/3 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