Ingredients with Measurements:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 4 large egg yolks
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- Pinch of salt
Special equipment needed:
- 9-inch tart pan with removable bottom
- Electric mixer
- Zester or grater
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are moistened and the mixture resembles wet sand.
3. Press the mixture into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Use a flat-bottomed measuring cup or glass to press the crumbs firmly into the pan.
4. Bake the crust for 10 minutes, or until lightly golden. Remove from the oven and let cool.
5. In a separate mixing bowl, beat the egg yolks with an electric mixer until pale and thick, about 2-3 minutes.
6. Add the sweetened condensed milk, lemon juice, lemon zest, and salt to the egg yolks. Mix until well combined.
7. Pour the lemon mixture into the cooled crust and smooth the top with a spatula.
8. Bake the tart for 15-20 minutes, or until the filling is set but still slightly jiggly in the center.
9. Remove the tart from the oven and let cool to room temperature.
10. Chill the tart in the refrigerator for at least 2 hours, or until completely chilled and set.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Preheat oven to 350°F.
Serving size:
This recipe serves 8.
Nutritional information:
Calories: 361
Fat: 21g
Saturated Fat: 12g
Cholesterol: 140mg
Sodium: 191mg
Carbohydrates: 38g
Fiber: 1g
Sugar: 30g
Protein: 6g
Substitutions for ingredients:
- Instead of graham cracker crumbs, you can use crushed digestive biscuits or vanilla wafers.
- You can use lime juice and zest instead of lemon for a lime tart.
- If you don't have sweetened condensed milk, you can use evaporated milk and sugar.
Variations:
- Add a layer of fresh berries on top of the chilled tart before serving.
- Top the tart with whipped cream or meringue.
- Use a different type of citrus juice and zest, such as orange or grapefruit.
Tips and tricks:
- Make sure to press the crust firmly into the pan to prevent it from crumbling.
- Use a microplane zester or fine grater to get the most zest from the lemon.
- Chill the tart for at least 2 hours to ensure it sets properly.
Storage instructions:
Store the lemon tart in the refrigerator for up to 3 days.
Reheating instructions:
The tart is best served chilled, but you can let it come to room temperature before serving if desired.
Presentation ideas:
Serve the tart on a decorative platter or cake stand. Dust the top with powdered sugar or garnish with fresh berries.
Garnishes:
Fresh berries, whipped cream, meringue, powdered sugar.
Pairings:
This tart pairs well with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit salad, green salad, or roasted vegetables.
Troubleshooting advice:
- If the crust is too crumbly, add a little more melted butter to the mixture.
- If the filling is too runny, bake the tart for an additional 5-10 minutes.
Food safety advice:
Make sure to use pasteurized eggs to avoid the risk of salmonella.
Food history:
Lemon tarts have been a popular dessert in Europe since the Middle Ages. The addition of sweetened condensed milk to the filling is a modern twist on the classic recipe.
Flavor profiles:
This lemon tart is sweet, tangy, and buttery, with a crisp graham cracker crust.
Serving suggestions:
Serve the tart chilled with a dollop of whipped cream or a sprinkle of powdered sugar.
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Taste: Citrusy, Sweet, Tart, Graham, Graham-Cracker-Flavored