Tangy and delicious!
There are lots of different ways to make a lemon tart, but we are partial to the way our Pastry Chef, Dawn Boertman, makes this classic dessert—lucky for us, she’s sharing her secret recipe.
This quick dessert is perfect for any party or any time a lemon craving hits.
Lemon Tart Makes: 1 - 9”
- 1 Cup Graham Cracker Crumb
- ½ Cup Butter, Melted
- Pinch of Salt· ¼ Cup Granulated Sugar
- ¼ Cup Flour
- ½ Cup Butter, Soft
- ¼ Cup Sour Cream
- 2 ea Eggs, Whole
- 3 ea Egg Yolks
- ½ Cup Lemon Juice
- 3 Tbsp Lime Juice
- 2/3 Cup Granulated Sugar
- 2 tsp Lemon Zest
- Pinch of Salt
To Make Crust:
- In a small bowl, combine graham cracker crumb, salt, sugar, and flour.
- Melt butter and pour into dry ingredient mixture, mixing with your hands until graham cracker crumbs are moist and will hold shape when compressed.
- Spray pan with pan spray and then press graham cracker crumb into tart pan, starting with the outside edges first and then pressing down the bottom of the crust.
- Set aside while you make the filling.
To Make Tart Filling:
- Create a double boiler by placing a medium-size saucepan on top of a large pot of simmering water. You will use this for the filling.
- In your double boiler, combine your sour cream and butter. Mix until combined and then set aside.
- In a separate bowl set over the double boiler, whisk together the eggs, egg yolks, and sugar. Stir the lemon juice and lemon zest into the mixture and cook, stirring constantly for 2-4 minutes.
- Add the sour cream and butter mixture to the egg mixture and then continue to cook, stirring constantly for another 2-4 minutes. *The mixture will thicken as you cook it over the double boiler. You want to keep the mixture under 160°F or else you may scramble the egg.
- Pour the lemon filling into the prepared crust and bake it for 25-30 minutes until it turns golden brown and the filling is set.
- Before serving, dust with powdered sugar. *Optional
- If you are making this and serving it in the same dish, allow the tart to cool to room temperature or serve chilled.
- If you are making this in a spring-form pan or a tart shell and you need to remove the tart from the pan, place in freezer and allow it to freeze thoroughly. This will help to ensure that the tart pops out cleanly. If the frozen tart doesn’t want to release easily, apply small amounts of heat to the bottom of the pan to help it release.