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Easy lemon condensed milk tart with graham cracker crust, cut into slices and sitting on a serving plate feature photo.

Lemon Tart with Graham Cracker Crust

Lisa Flinn
SUPER easy Lemon Tart featuring a buttery graham cracker crust and a creamy lemon filling made with sweetened condensed milk and fresh lemons!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 23 minutes
Cooling Time 2 hours 30 minutes
Total Time 3 hours 23 minutes
Course Dessert, Tarts
Cuisine American
Yields 9 to 10 Servings

INGREDIENTS

Crust

  • 1 ¾ Cups (180g) Graham Cracker Crumbs (11 or 12 Full Sheets)
  • 1 Tablespoon Brown or White Sugar
  • ¼ Teaspoon Cinnamon (optional)
  • 6 Tablespoons (85g) Unsalted Butter melted

Lemon Filling

  • 3 Ounces (85g) Brick Full-Fat Cream Cheese softened
  • 14 Ounces (397g) Sweetened Condensed Milk
  • ½ Cup (113g) Lemon Juice (about 3 lemons) freshly squeezed and strained
  • Zest of 1 Large Lemon
  • 2 Large Whole Yolks room temp
  • ½ Teaspoon Salt

Whipped Cream (Optional)

  • 1 Cup (113g) 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, brown sugar and cinnamon 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.
    1 ¾ Cups (180g) Graham Cracker Crumbs (11 or 12 Full Sheets), 1 Tablespoon Brown or White Sugar, ¼ Teaspoon Cinnamon (optional)
    6 Tablespoons (85g) Unsalted 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. Keep the oven on to bake the tart. If you are not baking the tart right away, you can cool it at room temperature. 
  • Prep Lemons - Meanwhile, finely grate the zest of 1 lemon and set aside. Then juice and strain your lemons until you have ½ cup. About 3 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.
    3 Ounces (85g) Brick Full-Fat Cream Cheese,
    14 Ounces (397g) Sweetened Condensed Milk,
    ½ Cup (113g) Lemon Juice (about 3 lemons), Zest of 1 Large Lemon, 2 Large Whole Yolks, ½ Teaspoon Salt
  • 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!
    1 Cup (113g) Heavy Cream, 2 to 3 Tablespoons Powdered Sugar, Splash of Vanilla Extract

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.
Keyword 9 inch tart, condensed milk lemon tart, condensed milk tart, easy lemon tart, edible flowers, fresh lemon tart, lemon bars with graham cracker crust, lemon tart, lemon tart with graham cracker crust, pansies, tart with flowers
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