Vintage Lemon Tart

Servings: 10 slices

My Notes: I used a 10 inch tart pan and doubled the entire recipe. I had enough cracker crumbs and filling left to make 2 4-inch tarts. You could also use a 9 x 13 inch baking pan.

Tip: Since I was bringing this dessert to someone else's home, I made the whipped topping in the morning and then placed it in a large piping bag with large tip. I like Wilton's large tips. but you will then need to use the large coupler. I sealed the open end of the piping bag with a rubber band, placed it in a zipper bag, and refrigerated it along with the tart. I was then able to cut and decorate each slice individually when we served it.

Crust:

2-1/2 cups crushed graham crackers (2 packages)

1/3 cup ground almonds

10 tablespoons unsalted butter, melted

2 tablespoons granulated sugar

Filling:

2/3 cup sour cream

2 14-ounce cans sweetened condensed milk (I used Eagle Brand)

9 large egg yolks

1 cup fresh squeezed lemon juice, from about 8 large lemons, strain (I prefer to use organic lemons when the zest is also used)

2 tablespoon lemon zest, plus more for garnish

Topping:

4 ounces cream cheese, room temperature

2 cups heavy whipping cream

1/4 cup powdered sugar

1/2 teaspoon vanilla extract

Garnish:

Fresh strawberries or raspberries

Grated lemon zest

Instructions:

Preheat oven to 350F.

In a food processor, combine the graham crackers, almonds and sugar. Process for about 15 pulses until finely crushed. Add the melted butter and pulse until just blended. Press the crumb mixture firmly into the bottom and sides of a 8-inch tart pan with removable bottom (or use a pie plate or 9 x 13 baking pan). Tip: Use the bottom of a 1-cup round measuring cup to help firmly press the crumbs onto the bottom and up the sides of the pan. Bake for 8 minutes and set on a baking rack to cool.

Meanwhile, prepare the filling. In a medium bowl (I like to use an 8 cup pyrex mixing bowl with pouring spout), add the sour cream. With the mixer speed on low, slowly add the sweetened condensed milk and mix until combined. Add the egg yolks, one at a time until each is blended. Add the lemon juice and zest and mix until blended. Pour the filling into the cooled crust and bake for about 25 minutes or until the filling is set, but is still somewhat jiggly in the center. Cool completely on a wire rack and then refrigerate at least 2 hours or until ready to add the topping.

Place the cream cheese into a medium bowl and mix until smooth using an electric mixer. Add the whipping cream slowly and beat until combined. Add the powdered sugar and vanilla. Beat on high speed until stiff peaks form. Pipe or spread over the top of the tart. Top with fresh berries and sprinkle with additional lemon zest.

Inspired by Easy Lemon Pie from Saving Room for Dessert