Lemon tart lovers here is something wickedly delicious for you. A perfect graham cracker crust soft and crunchy at the same time, covered with not too sweet or bitter lemon. custard. Heaven for your senses and palate.
With the abundant amount of fresh lemons that my wonderful friends are always giving me, I was so excited to make this Lemon Tart. As you can see from the recipe, there is nothing to it.
Shall we dive into the recipe?
- I prefer to use my food processor to make crumbs from graham crackers. A personal choice, of course. Your local grocery store may already have the graham crumbs in the baking aisle and that would work perfectly too.
- The maple syrup with the regular sugar and the melted butter, all create a perfectly enjoyable crust that will withstand the liquid poured over.
- When you are ready to fill the 10-inch cast iron, make sure that the bottom crust is even and that the corners between the bottom and the sides of the skillet are the same thickness. I made the mistake of not evenly distribute it and it was harder to cut. No need to have the crust brought up all the way to the top of the skillet too. The custard will not rise thus no concern of spilling over it.
- And yes, you will use the whole tablespoon of butter to grease the skillet. You do not want to miss this step or put less. You will need that extra protection to prevent burning and sticking to the skillet when you are making yourself a huge slice.
- Aluminum foil with weights or uncooked rice to part bakes the crust. Let it rest and cool off before filling it with the custard. I always use weights.
Filling For The Lemon Tart
- Use fresh lemons juice. The already squeezed for you at the store is not the same.
- You can also replace the lemon juice with lime juice to make Lime Tart. Better yet, Key limes and you will never be the same.
- Sweetened condensed milk brings the sweetness that you need without the added sugar.
- You cannot replace the sweetened condensed milk with evaporated milk. They are not the same thing and cannot be used interchangeably in baking. Even though they are both concentrates from milk products, and have 60 percent of the water removed, the evaporated milk has not sweets added to it.
- The thin lemon slices are for decoration. Have fun with it and create your own design.
Once out of the oven do let it rest as it will solidify and not burn you as the custard is pretty hot.`
Equipment and Products that I recommend and use to prepare this fabulous recipe.
- 1 hr 55 mins total
- 15 mins prep
- 40 mins cook
- 1 hr Cooling
- serves 8 people
GRAHAM CRACKER CRUST
2 tablespoons sugar
1 tablespoon maple syrup
5 tablespoons unsalted butter melted
1 tablespoon unsalted butter at room temperature
½ cup lemon juice
4 large eggs yolks
1 tablespoon vanilla extract
1 lemon seeded and sliced very thin
FOR THE CRUST
Preheat the oven to 375F
In a large bowl add the graham cracker crumbs and sugar and stir to combine. Add the maple syrup and the 5 tablespoons of melted butter and stir to thoroughly combine.
Grease generously a 10-inch cast-iron skillet with the tablespoon of room temperature butter. Pour the dough into the skillet and lightly press into shape. Line with aluminum foil and fill with pastry weights or uncooked rice. Bake for 10 minutes.
Allow cooling on a wire rack before filling.
FOR THE LEMON TART
Preheat the oven to 325F.
In a medium bowl, combine the condensed milk, lemon juice, egg yolks, and vanilla.
Working with the crust in a 10-inch cast-iron skillet, pour the filling into the crust. Top with very thin slices of lemon. Arrange them as you wish.
Put the skillet in the oven and bake for about 15 to 20 minutes, until the liquid has set into a soft custard.
Remove the skillet from the oven and allow to cool completely before serving.
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