Easy Lemon Squeezy Tart


TGIF and this Friday it is a momstown.ca #FoodFriday! I am rebelling against the weather this week and have a dessert that is full of sunshine – a luscious lemon cream tart.

Link below to this classic and easy to prepare dessert made with only 6 ingredients (graham crumbs, sugar, butter, condensed milk, lemon and eggs) . . . how great is that?! Click on over to momstown.ca or below and check out my step-by-step instructions . . .


  • 1-1/2 cups graham-cracker crumbs
  • 5 TBsp. unsalted butter, melted
  • 1/4 cup granulated sugar
  • 300 ml can of low- or full-fat sweetened condensed milk
  • 4 large egg yolks (note: I freeze my whites for another use)
  • 1/3 cup freshly squeezed lemon juice (from approx. 1 large lemon, however you may need more from a second)
  • 2 tsp. lemon zest (from approx. one lemon)
  • Whipped cream for topping (optional)


  1. Pre-heat oven to 375 F.
  2. Combine graham crumbs, unsalted butter, and sugar. Press into an 9-inch tart pan with a removable bottom.
  3. Bake 10 minutes until lightly browned. Cool completely.
  4. Preheat oven to 325F.
  5. In a large bowl, mix condensed milk, egg yolks, lemon juice and zest until smooth. Pour into the cooled crust.
  6. Bake 15 minutes, until the centre is set.
  7. Remove from oven and cool, then chill in fridge for at least 2 hours.
  8. Serve garnished with whipped cream and graham crumbs, or with fresh seasonal fruit.



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