Tips To Prepare Lemon Tart Recipe Easy Condensed Milk Quick

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This sunshine-in-a-crust lemon tart is the perfect dessert for any occasion. It’s bursting with bright, citrusy flavor and requires minimal effort, thanks to the magic of condensed milk. No fancy baking skills needed – just a few simple ingredients and a willingness to indulge!


Condensed Milk Lemon Tart recipe
Condensed Milk Lemon Tart recipe

1 pre-made graham cracker crust (9-inch)

  • 1 (14-ounce) can sweetened condensed milk
  • 3 large egg yolks
  • ½ cup freshly squeezed lemon juice (about 3 lemons)
  • 2 tablespoons grated lemon zest
  • ¼ teaspoon salt
  • Whipped cream or vanilla ice cream, for serving (optional)

  • Directions:

    1. Preheat your oven to 350°F (175°C).
    2. In a large bowl, whisk together the condensed milk, egg yolks, lemon juice, lemon zest, and salt until smooth and well combined.
    3. Pour the filling into the prepared graham cracker crust.
    4. Bake for 15-20 minutes, or until the edges are set but the center still has a slight jiggle. The tart will continue to firm up as it cools.
    5. Remove the tart from the oven and let it cool completely at room temperature for at least 2 hours, or preferably overnight in the refrigerator.
    6. Once chilled, slice the tart and serve with whipped cream or vanilla ice cream for an extra decadent touch (optional).

    Nutrition Facts (per slice, without whipped cream or ice cream):

    Calories: 320

  • Fat: 18g
  • Saturated Fat: 12g
  • Cholesterol: 130mg
  • Sodium: 80mg
  • Carbohydrates: 34g
  • Sugar: 28g
  • Protein: 3g

  • Tips:

    For a stronger lemon flavor, use the zest and juice of Meyer lemons.

  • If your crust seems soggy after baking, simply return it to the oven for an additional 5-10 minutes.
  • Let the tart chill completely before slicing – this will ensure a clean and beautiful cut.
  • Leftovers can be stored in the refrigerator for up to 3 days.

  • Conclusion

    This easy lemon tart recipe is a lifesaver for any time you need a quick and impressive dessert. With its simple ingredients and foolproof method, it’s a guaranteed crowd-pleaser, perfect for potlucks, bake sales, or just a delightful treat at home. So, grab your whisk and get ready to enjoy a taste of sunshine!

    Frequently Asked Questions (FAQs)

    1. Can I use bottled lemon juice instead of fresh?

    In a pinch, bottled lemon juice can be used, but fresh lemon juice will definitely have a brighter and more vibrant flavor. We recommend using fresh lemons whenever possible.

    2. My tart didn’t set completely. What went wrong?

    There are a couple of reasons why your tart might not have set. First, make sure you baked it for the full recommended time. Second, ensure your oven temperature is accurate. Using an oven thermometer can help verify this. Finally, chilling the tart completely is crucial for it to firm up.

    3. Do I have to use a graham cracker crust?

    No, you can experiment with other pre-made crust options like shortbread or even a homemade pie crust.

    4. Can I make this recipe ahead of time?

    Absolutely! This lemon tart is perfect for making ahead. Simply bake and chill it completely, then store it in the refrigerator for up to 3 days.

    5. How can I make this recipe vegan?