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:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch tart pan.
2. In a bowl, combine graham cracker crumbs, sugar, and melted butter.
3. Press the mixture into the bottom and up the sides of the tart pan.
4. Bake for 10 minutes or until the crust is golden brown. Allow it to cool completely.

Lemon Filling:

1. In a saucepan, whisk together sugar, cornstarch, and salt.
2. Gradually whisk in lemon juice until smooth.
3. Add lemon zest and egg yolks, whisking continuously.
4. Place the saucepan over medium heat, and add cubed butter while constantly whisking.
5. Bring the mixture to a gentle boil and let it simmer for 2-3 minutes until it thickens.
6. Remove from heat and let it cool slightly before pouring into the prepared crust.
7. Refrigerate the tart for at least 4 hours or until set.

Assembly:

1. Once set, remove the tart from the refrigerator.
2. Garnish with whipped cream, lemon slices, and mint leaves.
3. 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

Bestanddele

• 1 blik kondensmelk
• 3/4 koppie suurlemoensap (of minder na smaak)
• 500 ml room
• 1 pak tennisbeskuitjies

Metode

1. Klits room en kondensmelk saam.
2. Voeg suurlemoensap by en klop tot styf.
3. Voer bak uit met beskuitjies en gooi mengsel in.
4. Sit in yskas en laat styf word en krummel ‘n beskuitjie bo-oor net voor opdien.