This lemon tart is a game changer.
Not only is it super yummy, but it’s pretty simple to make, too. Tuck this one in your back pocket for a special event, you know like a dinner party that you need to impress a cool new friend, or just a Thursday after a brutally long week that’s somehow still not over.
This lemon tart is super sophisticated, and yet takes only 3 ingredients to make the filling and it tops a pretty basic graham cracker crust. I mean usually a graham cracker crust doesn’t scream super sophisticated. But this one is, at least that’s my story and I’m sticking to it.
I adapted this recipe from Half Baked Harvest, which is yummy, too, but after 3 iterations I can confidently say I prefer my version.
A few recipe Notes:
Building the crust. In my pictures I used all of the graham cracker mix for a thick bottom crust in a 9” spring form cake pan. Which I love. But the quantity this recipe makes is actually more appropriate to build up an edge crust, too. Best to do either a standard tart crust in a tart pan, do what I did but leave some graham mix out, or proceed knowing that you’re going to end up with a proportion of about 50 crust/50 filling.
Baking the crust. The key to a dry, non-soggy crust is to bake it a little longer than you think. If it gets a little extra brown it will hold up really nicely to the filling. Especially if you go a little thicker on the bottom crust.
Lemon zest. I use a lot here and it’s because it adds an excellent bite. A little bitter, very citrusy, it’s part of what makes this version so sophisticated. Don’t skimp.
Chill. Over night to 24 hours is honestly the best thing you can do for this tart. The texture improves as it sets up in the fridge. If you’re not much of a planner (like me) just keep it chilled as long as humanly possible.
Lemon Tart with Graham Cracker Crust
Adapted from Half Baked Harvest's No Fuss Lemon Tart. Please note the cook time doesn't reflect the set time of overnight.
- 18 graham crackers (roughly 2 sleeves)
- 14 tablespoons salted butter, melted
- 1/4 cup honey
- 1/2 tsp. salt
- 3.5 cups heavy cream
- 1/3 cup honey
- zest of 2 lemons
- 1/3 cup lemon juice
- 1 teaspoon vanilla extract
- Preheat the oven to 350 degrees. In a food processor, pulse graham crackers about 20-30 times. The chop should be fine, but course. Remove the blade and pour melted butter, 1/4 cup honey, and salt into the food processor with the graham crackers. Pulse a few more time until combined and a sticky dough forms when pressed between two fingers. Add more melted butter or honey if necessary. Press into a tart or cake pan with a removable bottom. Bake for 10-15 minutes until the crust is a dark golden brown. Remove from oven and let cool.
- While the crust bakes. Bring heavy cream, honey and lemon zest to a boil in a large sauce pot. Watch the pot carefully, the cream will easily boil over. Keep the mixture at a manageable boil for about 7 minutes. If you have a hard time keeping it from over-flowing, don't be afraid to turn off the heat to lower the boil then immediately turn it back on, just add a few more minutes of cook time to about 10 minutes.
- Once the mixture has boiled, remove it from the heat and slowly whisk in the lemon juice and a pinch of salt.
- Place the tart crust on an easy-to-transport surface, like a cookie tray, and pour the filling in slowly. Gently bang the tart against the counter a few times to help any air bubbles escape.
- Place the tart in the fridge, and cool over night to 24 hours. Garnish with fruit like berries or golden currents and enjoy!
Yield: 1 tartPrep Time: 00 hrs. 20 mins.
Cook time: 00 hrs. 25 mins.
Total time: 45 mins.