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Condensed Milk Lemon Tart

A simple and zesty dessert that combines bright lemon flavor with a creamy filling, perfect for any gathering.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 3 hours 30 minutes
Servings: 8 servings
Course: Dessert, Sweet Treat
Cuisine: American, Baking
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs
  • 2 tablespoons sugar
  • 6 tablespoons unsalted butter, melted
For the filling
  • 0.5 cups fresh lemon juice Use freshly squeezed for best flavor.
  • 1 can sweetened condensed milk (14 ounces)
  • 2 teaspoons finely grated lemon zest
  • 4 large egg yolks
For the whipped topping
  • 2/3 cup heavy whipping cream
  • 1/3 cup powdered sugar
  • 0.5 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (176°C).
  2. In a medium bowl, combine graham cracker crumbs and sugar.
  3. Stir in melted butter until the mixture resembles wet sand.
  4. Press the mixture into a 9-inch tart pan and bake for about 7 minutes until golden.
  5. Let the crust cool while preparing the filling.
Filling
  1. In a bowl, mix together lemon juice and sweetened condensed milk.
  2. In a mixer, beat together lemon zest and egg yolks until pale.
  3. Combine the lemon and condensed milk mixture with the egg mixture, then pour into the cooled crust.
  4. Bake for 15-17 minutes until the edges are set and the center jiggles.
  5. Cool for 30 minutes, then refrigerate for 4-6 hours.
Whipped Cream
  1. Whip the cream with powdered sugar and vanilla until stiff peaks form.
  2. Layer whipped cream on top of the tart before serving.
Serving
  1. Slice the tart into wedges and serve chilled.
  2. Consider garnishing with extra lemon zest or fresh berries.

Notes

For best flavor, use fresh lemon juice. Store leftovers in the refrigerator for up to 3 days, ideally enjoying within the first 48 hours.