Meyer Lemon Tart
Ingredients
- 1½ cups graham cracker crumbs
- ½ cup butter, softened
- 2 (14-oz) cans sweetened condensed milk
- 3 large egg yolks
- 1 cup Meyer lemon juice (or use bottled lemon juice)
- 1 Tbsp lemon zest
- 1 tsp vanilla extract
- ¼ tsp salt
- ½ (8-oz) carton frozen whipped topping, thawed
Instructions
- Preheat oven to 350°F. Coat a 9-inch tart pan or a pie plate with cooking spray.
- Combine graham cracker crumbs and butter; stir until crumbs are coated and hold their shape when pressed together. Press crumb mixture into tart pan.
- Bake 8 minutes. Remove from oven; cool completely on a wire rack.
- Combine sweetened condensed milk, egg yolks, lemon juice, zest, vanilla, and salt. Mix on medium speed with an electric mixer until blended. Pour filling into crust.
- Bake 10 minutes. Cool and chill pie at least 1 hour or until set.
- Spread whipped topping on pie. If desired, garnish with lemon slices.
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