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No Fuss Lemon Tart

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A bright and refreshing lemon tart with a buttery graham cracker crust and silky citrus filling, made with simple ingredients for an easy yet elegant dessert.

Ingredients

  • For the crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup melted butter
  • 1/4 cup granulated sugar
  • For the filling:
  • 1 can sweetened condensed milk
  • 4 large egg yolks
  • 1/2 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • Optional topping:
  • Whipped cream
  • Thin lemon slices

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a medium bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until fully combined.
  3. Press the crumb mixture firmly into a tart pan or pie dish.
  4. Bake the crust for about 8 minutes, then allow it to cool slightly.
  5. In another bowl, whisk together the sweetened condensed milk, egg yolks, fresh lemon juice, and lemon zest until smooth.
  6. Pour the filling into the prepared crust and spread evenly.
  7. Bake for 12 to 15 minutes, or until the filling is mostly set with a slight jiggle in the center.
  8. Allow the tart to cool at room temperature.
  9. Refrigerate the tart for at least 2 hours before serving.
  10. Top with whipped cream or lemon slices if desired.

Notes

  • Fresh lemon juice provides the brightest flavor, but bottled juice can be used if needed.
  • A shortbread crust or crushed digestive biscuits work well as alternatives to graham crackers.
  • Add a splash of vanilla extract for a softer citrus flavor.
  • Mix in lime juice for a citrus twist.
  • Fresh berries make a beautiful and flavorful topping.
  • Store covered in the refrigerator for up to 4 days.
  • Freeze individual slices for up to 1 month and thaw in the refrigerator before serving.

Nutrition

Find it online: https://cookedbymaya.com/no-fuss-lemon-tart/