Lemon Tart

  • 1 hr 55 mins total
  • 15 mins prep
  • 40 mins cook
  • 1 hr Cooling
  • serves 8 people

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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?

Graham Crackers

  • 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.`

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Equipment and Products that I recommend and use to prepare this fabulous recipe. 


Nutrition Facts
Lemon Tart
Amount Per Serving
Calories 361 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 9g56%
Trans Fat 1g
Cholesterol 137mg46%
Sodium 173mg8%
Potassium 267mg8%
Carbohydrates 47g16%
Fiber 1g4%
Sugar 36g40%
Protein 7g14%
Vitamin A 529IU11%
Vitamin C 14mg17%
Calcium 175mg18%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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Lemon Tart

  • 1 hr 55 mins total
  • 15 mins prep
  • 40 mins cook
  • 1 hr Cooling
  • serves 8 people


Original recipe yields 8 servings

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  • 1½ cups graham cracker crumbs
  • 2 tablespoons sugar
  • 1 tablespoon maple syrup
  • 5 tablespoons unsalted butter melted
  • 1 tablespoon unsalted butter at room temperature
  • 1 14-ounces can of sweetened condensed milk
  • ½ cup lemon juice
  • 4 large eggs yolks
  • 1 tablespoon vanilla extract
  • 1 lemon seeded and sliced very thin


  1. Preheat the oven to 375F

  2. 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.

  3. 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.

  4. Allow cooling on a wire rack before filling.

  1. Preheat the oven to 325F.

  2. In a medium bowl, combine the condensed milk, lemon juice, egg yolks, and vanilla.

  3. 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.

  4. Put the skillet in the oven and bake for about 15 to 20 minutes, until the liquid has set into a soft custard.

  5. Remove the skillet from the oven and allow to cool completely before serving.

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Comments (6) Post a Reply

  1. Sue says:

    Outstanding! This tart is simple yet elegant. A must try for any lemon lover.

    1. Giangi Townsend says:

      Sue, You will love it. Super easy to make it and so yummy!

  2. Kayla DiMaggio says:

    This lemon tart is gorgeous! It was bursting with flavor and was so bright and refreshing!

    1. Giangi Townsend says:

      Thank you Kayla! Perfect when you have lemons in the house and want something different to end a perfect meal.

  3. Gina Abernathy says:

    You had me at lemons and sweetened condensed milk. I love those two ingredients together. I am certainly going to make this soon. I’m pinning this recipe, too!

    1. Giangi Townsend says:

      Thank you so much Gina! You will enjoy it and so easy to make.

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