I recently purchased more lemons so I’d have an excuse to make another lemon… something, anything. The lemon tart I made the other week vanished mysteriously from the fridge, and we were a house sans lemon. And that’s no state to be. I wondered if lemons and graham crackers would be good together, so I got working on a little idea.
Time required: 1 hour
Yields: maybe 30
Total cost if you have none of the ingredients: $19
Cost per slice: $1.57
Kitchen implements I used:
- Nemo the KitchenAid
- sauce pan
- mesh plate
- shallow baking pan
- ⅓ C butter, unsalted
- 1½ C graham cracker crumbs
- 3 TBSP granulated white sugar
- 1 C lemon juice (2-3 large lemons)
- grated zest of one lemon, wash and dry it first
- 1 C granulated white sugar
- 6 TBSP unsalted butter, cut into pieces
- 2 eggs
- 2 egg yolks
1. Pre-heat oven to 176°C / 350°F. Line baking pan with foil.
2. Melt butter in the microwave. Stir in sugar and graham crumbs.
3. Pat into prepared pan and bake 10 min. Cool on wire rack.
4. Get started on the lemon curd. Combine the juice, zest, sugar, and butter in a sauce pan and heat on Low until the butter is melted. Remove from heat.
5. Beat the eggs and yolks, and temper in the hot butter mix.
6. Return to stove and heat on Low until curd thickens (stir often), and when it starts to bubble, remove from heat.
7. Strain and pour directly onto crust. Ah, beautiful!
8. Bake 5 min. Cool on rack, then cover and chill for at least an hour before slicing.
Swear like a sailor when the saran wrap ruins the surface.
Verdict: Very tart. Very good. Wishing I had let the lemon settle before baking, as it’s rather high on one end, and bare on the other, but aside from the cosmetic issues this is pretty good. One day I will find the bottom of my fluted tart pan, which is still M.I.A., and then maybe I’ll make, oh I don’t know, an actual tart.
Playlist: Depeche Mode