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
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 a tablespoon of room-temperature butter. Pour the dough into the skillet and lightly press it 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.
SubstitutionsGraham crackers can be substituted with crispy cookies, ice cream cones, pretzels, cereal, and even coconut macaroons. 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.Storage instructionsYou can leave it at room temperature if it is not too hot in your room. Place in the refrigerator covered with plastic wrap when completely cooled off.