Lemon Tart with Whipped Cream & Fresh Berries

This dessert is cool and refrshing for summer entertaining. Can be made a day ahead and then garnished with berries and whipped cream when ready to serve. Serves 8.
Photo by Tufgrlz B.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/2

    cups vanilla wafer crumbs

  • 1/4

    cup sugar

  • 6

    tablespoons unsalted butter, melted

  • 2

    eggs, lightly beaten

  • 14-oz can sweetened condensed milk

  • 1/2

    cup fresh lemon juice

  • Zest of one lemon

  • 1

    teaspoon vanilla extract

  • Fresh berries

  • Whipped cream

Directions

Preheat oven to 350F. Prepare crust by combining vanilla wafer crumbs, sugar and melted butter. Press into 9″ pie or tart pan. Bake for 7 minutes and let cool while preparing filling. (Can also use eight individual tarts – reduce baking time to 4-5 minutes.) Make filling by combining mixing eggs, condensed milk, lemon juice and zest, and vanilla extract. Pour filling into prepared crust. Bake for 15 minutes or until filling is set. (If using individual tart pans, reduce baking time to 10 minutes – watch carefully!) Let tart cool on a rack, then chill for two hours before serving. Serve garnished with fresh berries (raspberries and blueberries are particularly good with the lemon custard) and lightly sweetened whipped cream.

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