Lemon Tart
A Zesty Symphony for Your Palate
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Lemon Filling:
- 1 cup granulated sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 cup fresh lemon juice
- 1 tablespoon lemon zest
- 4 large egg yolks
- 1/2 cup unsalted butter, cubed
For Garnish:
- Whipped cream
- Lemon slices
- Mint leaves
Directions:
Crust:
- Preheat the oven to 350°F (175°C). Grease a 9-inch tart pan.
- In a bowl, combine graham cracker crumbs, sugar, and melted butter.
- Press the mixture into the bottom and up the sides of the tart pan.
- Bake for 10 minutes or until the crust is golden brown. Allow it to cool completely.
Lemon Filling:
- In a saucepan, whisk together sugar, cornstarch, and salt.
- Gradually whisk in lemon juice until smooth.
- Add lemon zest and egg yolks, whisking continuously.
- Place the saucepan over medium heat, and add cubed butter while constantly whisking.
- Bring the mixture to a gentle boil and let it simmer for 2-3 minutes until it thickens.
- Remove from heat and let it cool slightly before pouring into the prepared crust.
- Refrigerate the tart for at least 4 hours or until set.
Assembly:
- Once set, remove the tart from the refrigerator.
- Garnish with whipped cream, lemon slices, and mint leaves.
- Indulge in the Zesty Symphony for Your Palate – the Lemon Tart!
Prep Time: 20 minutes | Baking Time: 10 minutes | Chilling Time: 4 hours | Total Time: 4 hours 30 minutes
Yield: 8 slices
