Indulge in the bright and zesty flavors of our delicious gluten-free Lemon Tart! Whether you are celebrating a special occasion or simply craving a slice of sunshine, this recipe is perfect!
- 1 package Pamela’s Honey Graham Crackers
- 6 tbsp Butter, melted Filling
- 1 14oz can of Sweetened Condensed Milk
- 3/4 Cup Heavy Cream
- 1/2 Cup Lemon Juice
- 1 tbsp Lemon Zest
- 4 Egg Yolks
- 1/8 tsp Salt
Yield: 8
CrustPreheat oven to 350F.
Make the Crust.Place all the graham crackers into your food processor and pulse until broken down into fine crumbs. Add melted butter into the food processor and pulse until well combined.
Press the graham mixture into a tart pan, making sure to press onto the sides and the bottom.
Place tart pan onto a baking sheet and bake for 10 minutes. Remove from the oven and let it cool completely.
Make the FillingIn a bowl, combine condensed milk, heavy cream, lemon juice, lemon zest, egg yolks and salt. Pour the mixture into your cooled tart crust.
Return the tart pan to the oven and bake for 40 minutes.
Let the tart cool to room temperature and chill in the fridge for 4 hours before serving.