Lemon Tart With Graham Cracker Crust Recipe
- May 28, 2022
It’s so smooth and creamy too, thanks to the addition of sweetened condensed milk.So it occurred to me last week, after getting back from Santa Barbara, that I have some weird sleep habits.The hubs actually gave me a teddy bear back on our very first Valentine’s Day together when we were 18, and I slept with it for years.So I actually sleep with a the teddy kind of propping me up so that I’m not fully on my stomach.Problem is, when I sleep somewhere that’s not my own bed, I don’t want to cart my teddy around and look like I’m 5.There was a big ice storm in Charlotte during our senior year of high school.We lost power for several days so we spent that time hanging out with my younger brother sledding and playing games by the fire.One night, I laid down on the couch with my head in the hubs’ lap.Oh well, the hubs is also a total weirdo too – he doesn’t like lemon desserts.It’s one the desserts I sent off with my mom for her weekend gathering with friends and I didn’t want it to be missing too much.The filling is made by beating egg yolks with lemon zest until they turn a pale yellow.Then you add the sweetened condensed milk and lemon juice mixture and bake it.It’s so smooth and creamy too, thanks to the addition of sweetened condensed milk.Ingredients CRUST 1 1/2 cups graham cracker crumbs.can sweetened condensed milk 2 tsp finely grated lemon zest.finely grated lemon zest 4 egg yolks WHIPPED CREAM 2/3 cup heavy whipping cream.heavy whipping cream 1/3 cup powdered sugar.powdered sugar 1/2 tsp vanilla extract Instructions 1.Grease a 9 inch tart pan and preheat oven to 350 degrees.Combine graham cracker crumbs, sugar and melted butter.Press graham cracker mixture into the bottom and up the sides of the tart pan.Whisk together the lemon juice and sweetened condensed milk.In a mixer bowl, beat the lemon zest and egg yolks on high until pale.The edges should be set and the center should jiggle a little when the tart is moved.Add powdered sugar and vanilla extract and whip until stiff peaks form.Add whipped cream to a piping bag fitted with the Ateco 844 tip, or similar (Wilton 1M will work).Pipe whipped cream in circles, starting from the center and working outward. .
Lemon Tartlets with Graham Cracker Crust Recipe on Food52
So, with the help of my trusty muffin pan, I made mini lemon tartlets (but I called them 'Tartlettes au citron' in front of my guests) with graham cracker crust.You can also use frozen pie or tart crust and cut them out with a cookie cutter to fit in a well-buttered muffin pan if you want to achieve a little more "contained" look on them, but make sure you blind bake them if you do. .
Lemon Meringue Pie with a Graham Cracker Crust is delicious, easy, and summer in every bite.With a toasted airy meringue topping and a filling that is bursting with lemon!I love the sweet lemon filling and the toasted perfect meringue and even the simple graham cracker crust- everything about this is delicious!I am so excited to share this delicious and fresh pie as we welcome warmer weather into the year!My easy lemon meringue pie recipe has a sweet and tangy lemon filling, topped with a light and airy toasted meringue topping, all sitting on an easy and tasty graham cracker crust.graham crackers, butter, sugar, salt Filling: egg yolks, water, corn starch, sugar, salt, lemon juice, lemon zest, butter.egg yolks, water, corn starch, sugar, salt, lemon juice, lemon zest, butter Meringue: egg whites, cream of tartar, sugar, vanilla, salt.egg whites, cream of tartar, sugar, vanilla, salt Equipment: whisk, mixing bowl, hand mixer, pie dish, measuring spoons (amazon affiliate links).That’s the simple easy breakdown of the steps you will complete to make this delicious pie!#6: Make sure the pie filling is warm when you spread the meringue on top to prevent weeping and create a nice seal.#7: Make sure to spread the meringue out so it touches the crust on all sides of the pie- this will help anchor it so it won’t shrink when baking.Common Lemon Meringue Problems and Solutions How to avoid a soggy crust?This is more of an issue if you were to use a traditional pie crust- but still holds true for a graham cracker crust.If you can store your pie in an airtight container without that will help the meringue not absorb moisture from the air.Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.Lemon Meringue Pie with Graham Cracker Crust Author: Lisa Lemon Meringue Pie with a Graham Cracker Crust is delicious, easy, and summer in every bite.Pinch of salt Lemon Filling 5 large egg yolks use the whites in the meringue recipe below.Combine crushed graham crackers, melted butter, sugar, and salt.Press graham cracker mixture into a 9 in pie dish, packing it in firmly and coming up over the sides.(2 tbs butter) Meringue In a stand mixer (or with a hand-held mixer) with the whisk attachment whisk the egg whites and the cream of tartar until soft peaks form*- takes about 2 minutes.(½ cup plus 2 tbs sugar, ¼ teaspoon vanilla, pinch of salt) Assembly and Baking Pour warm lemon filling into the prebaked graham cracker crust.If the filling isn’t warm make sure to reheat it on the stove before adding it to the crust. .
Lemon Tart with Pecan Graham Cracker Crust
I’ve mentioned this in passing before, but back in the mid 90’s and 2000’s, I was a professional ballet dancer.I lived in a world of pointe shoes, barres (that is not the drink-y kind), Chopin, and Tchaikovsky.I performed many styles and in many productions… Cinderella, Peter & the Wolf, and in-numerous contemporary ballet pieces.Through all of this, the perpetual, the constant, the “mark your calendars every December” production, was always & ever, The Nutcracker Suite.I can honestly say that I have either performed or learned every single adult role in this saccharine-styled children’s dance treat.The effervescent Dew Drop Fairy, the sparkling Snow Queen, and the sultry Arabian Dancer… these were my favorites to perform.There was always plenty of backstage hijinks to go with it as well: Mother Ginger & her Gingerbread kids getting stuck in her hoop-skirt as the waltz started, or a stagehand’s stray ketchup packet from a quick lunch pelting me on the head during the Snow Scene, falling from the snowflake bag above.But, the one sort of ‘character’ that never makes an appearance in the sea of Candy Cane children and festive chocolate dancers, is the bright, spunky, lemon tart.This citrusy yellow Lemon Tart with Pecan & Graham Cracker Crust, is just the sweet character that the season is missing.Bright lemon juice is melded with eggs and butter to create a deliciously silky curd, hugged by a pecan, graham cracker, and vanilla-wafer crust.Top it with whipped cream & a side of fresh berries, and this is the dessert that needs to have a standing ovation!Pulse several times, until the mixture reaches a fine crumb with some remaining texture.Melt the butter either in a microwave safe bowl or in a saucepan on the stove top.Taking your 9 inch pie or tart pan, dump the cookie crumb mix into the dish.Using a ladle, slowly pour one scoop of the lemon syrup into the egg mixture, while whisking continuously.After whisking together, pour back into the saucepan and bring to a slow boil on medium heat.Once cold, add the cream, vanilla, and powdered sugar to the chilled bowl.generous pinch of kosher salt For the Lemon Curd slightly modified from taming of the spoon.Combine all of the dry ingredients in the bowl of a food processor with the dough blade.Pulse several times, until the mixture reaches a fine crumb with some remaining texture.Melt the butter either in a microwave safe bowl or in a saucepan on the stove top.Taking your 9 inch pie or tart pan, dump the cookie crumb mix into the dish.Using a ladle, slowly pour one scoop of the lemon syrup into the egg mixture, while whisking continuously.After whisking together, pour back into the saucepan and bring to a slow boil on medium heat.Notes Lemon curd recipe, slightly modified from taming of the spoon To finish this tart, I like to use a piping bag fitted with a star tip, and pipe freshly whipped cream around the edges. .
Sour Lemon Tart in a Graham Cracker Crust
One of North America’s few native fruits (cranberries and wild grapes are two others), low bush blueberries grow thickly on treeless sandy barrens in coastal Maine, particularly way Down East in Washington County.During a recent trip to my CSA here in Maine, local baker Isobel Cunningham brought the most beautiful lemon blueberry tart to the baked goods table.Sorry to say, the place was far too busy to ask Isobel for the recipe, but I see no reason why you couldn’t make my Sour Lemon Tart in a Graham Cracker Crust and heavily sprinkle the top with blueberries.To freeze raw blueberries, rinse gently, drain, and spread out onto a rimmed, paper towel-lined baking sheet. .
Meyer Lemon Meringue Tart
One of the greatest joys of being a gardener is harvesting the fruits of your labor and turning them into something utterly delicious.The lemon meringue tart needs to cool down completely and chill in the fridge for 4 hours for the filling to set and become sliceable.For this tart, I utilized the Italian meringue which is cooked and more stable compared to the French method.This method produces an incredibly stable meringue that doesn’t weep (when little beads of sugary liquid form on the surface).It doesn’t lose volume or weep even if the tart stays in the fridge for more than 2 days.If you don’t have a torch, place the tart in your oven and broil it for 30-45 seconds until the peaks are browned.With every bite you get a crumbly crust, luscious lemon filling, and light as air toasted meringue.▢ 8 ounces Graham crackers, finely ground Lemon filling ▢ 1 1/2 cups condensed milk (12 oz).To make the filling, in a large bowl combine condensed milk, heavy cream, lemon juice, zest, egg yolks, and salt.Bring to a boil and cook until the it becomes syrupy and the temperature registers 240˚F on the candy thermometer, about 5 minutes.In a bowl of a stand mixer with whisk attachment, whip the egg whites and cream of tartar on high speed to soft peaks.While you're whipping the eggs, carefully pour in the hot syrup down the side of the bowl in a steady stream.Once all the syrup has been added, continue to whisk on high speed for another 5 minutes until the mixture is glossy and stiff peaks form.If you don't have a torch, place the tart in your oven and broil it for 30-45 seconds until the peaks are browned, keeping a close eye on it so it doesn't burn. .