Food | Snacks | Dessert

This Simple Lemon Tart Is Perfectly Refreshing for Summer

Nothing tastes and smells better than fresh lemon. Add it to drinks, food, a little zest to a sauce, it can literally go anywhere. I even clean with lemon sometimes, I love the smell that much.

There are so many different treats and desserts you can make with lemons. Pies, tarts, bars, muffins, I could keep going on this list all day. One of my favorites is lemon pie or tarts. I make them a lot during BBQ season especially. It's a welcomed treat that often times I get asked for in advance.

This tart in particular uses nothing but real lemons and only 6 ingredients total. It took all of 15 minutes to make and I usually serve it straight from the fridge on a hot summer day. It keeps well in the fridge but I can promise you, you won't have many leftovers.

I can promise your dinner guests will be raving about this simple lemon tart. It will be gone in the blink of an eye and you will be asked time and again for the recipe. Try it out this weekend, you and your party will not be disappointed.

Want more lemon dessert recipes? Check out:

Lemon Pie

Lemon Poke Cake

Lemon Drop Cakes

To make this recipe, preheat the oven to 350 degrees F. Grease a 9 inch spring form pan with cooking oil. In a medium heatproof bowl, melt 6 tablespoons of butter. Once melted, add in the graham cracker crumbs and 2 tablespoons of sugar. Mix to combine.

Pour the graham cracker mixture into the prepared pan and press onto the bottom of the pan and along the sides, forming a crust. Bake for 10 to 12 minutes. Cool completely.

In a medium sauce pot, zest 2 lemons.

Juice all the lemons, remove and discard the seeds; set aside.

In a small bowl, separate the egg white from the yolk and discard the egg white.

In the medium sauce pot, add cornstarch, egg yolks, and the remaining sugar with the lemon and zest mixture. Whisk to combine well. Cut the butter into slices and add it to the sauce pot.

Over medium heat, continue to mix the lemon curd mixture, whisking together until the butter is melted and the lemon curd mixture is thickened, about 8 minutes. Pour the lemon curd mixture into the cool graham cracker crust and spread throughout the crust evenly.

Cool the tart in the refrigerator for 2 hours prior to serving. Slice the tart into equal pieces and enjoy!

Ingredients

  • 2 sticks     Butter
  • 1 1⁄2 cups  Graham cracker crumbs
  • 1 1⁄4 cup   Granulated sugar
  • 6              Lemons
  • 8              Eggs
  • 2tbsp       Cornstarch

Directions

  1. To make this recipe, preheat the oven to 350 degrees F. Grease a 9 inch spring form pan with cooking oil. In a medium heatproof bowl, melt 6 tablespoons of butter. Once melted, add in the graham cracker crumbs and 2 tablespoons of sugar. Mix to combine.
  2. Pour the graham cracker mixture into the prepared pan and press onto the bottom of the pan and along the sides, forming a crust. Bake for 10 to 12 minutes. Cool completely.
  3. In a medium sauce pot, zest 2 lemons and juice all of the lemons. Remove and discard the seeds; set aside. In a small bowl, separate the egg white from the yolk and discard the egg white. In the medium sauce pot, add cornstarch, egg yolks, and the remaining sugar with the lemon and zest mixture. Whisk to combine well. Cut the butter into slices and add it to the sauce pot.
  4. Over medium heat, continue to mix the lemon curd mixture, whisking together until the butter is melted and the lemon curd mixture is thickened, about 8 minutes. Pour the lemon curd mixture into the cool graham cracker crust and spread throughout the crust evenly.
  5. Cool the tart in the refrigerator for 2 hours prior to serving.
  6. slice the tart into equal pieces and enjoy!