Food writers often put forth a world divided into lemon dessert lovers and chocolate dessert lovers.
It doesn’t leave much room for the rest of us who love them both, thank you very much.
Spring is the time for lemon lovers to stand up and be counted.
Before you get out the lemons, open your windows and play this song. Your tart will taste that much better!
This tart is sunshine in a bite: smooth, silky, tart enough to please Team Lemon and, best of all, my favourite two words in the dessert bible, make ahead.
The Lemon Velvet Tart is your favourite sundress, summer tie and sandals all in one. It never grows old or falls out of favour. It will please the most cantankerous patio guest and your kids, although they may screw up their faces at the tart bite before they smile and say, more please.
NOTE: Make this tart one day ahead. It will keep in your freezer for one week.
Lemon Velvet Tart
For the crust:
- 14 whole graham crackers
- 1/4 cup sugar
- 1/4 tsp salt
- 6 tablespoons unsalted butter, melted
For the filling:
- 28 oz sweetened condensed milk
- zest from 2 lemons
- 1 1 /4 cups lemon juice, approx 8 lemons, depending on lemon size
- 8 large egg yolks
For the optional topping:
- 2 cups whipping cream
- 1//2 tsp pure vanilla extract
- 1/4 cup icing sugar
9 inch springform pan
What you do:
- Heat oven to 350 F. Break crackers into bowl of food processor. Add sugar and salt. Pulse until the crumbs are small but not powder. Pour in butter and pulse only until blended.
- Transfer crust to the springform pan and press crumbs into bottom of pan and slightly up the side. Use a glass to press the crust into pan.
- Place pan on a rimmed baking sheet and set aside.
- Whisk the condensed milk with lemon juice in small bowl. In a larger bowl, whisk egg yolks and zest for about 2 minutes, until the eggs are pale.
- Whisk in the milk mixture into the yolks.
- Pour filling into the crust and transfer the baking sheet to the oven. Bake approx 30/35 minutes until the centre is only slightly jiggly.
- Remove from oven, cool for 1 hour on rack, then loosely cover the pan with plastic wrap-don’t let wrap touch the filling-and freeze overnight.
- To serve, wrap a wet, warm towel around edges of the pan to release the pie from the pan’s sides. Unclasp the pan and remove the tart. After dipping knife in pitcher of hot water, slice into individual servings.
- Top with whipped cream topping if desired. The tart is delicious by itself or can be served with berries, Serve immediately.
Enjoy this beautiful weekend!
This tart is divine. But wait-testing here in Anne’s kitchen this week proved another favourite edged even this recipe to the sidelines.
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