Crowd-Pleaser
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
- 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 cracker crumbs and butter; stir until crumbs are coated and hold their shape when pressed together. Press crumb mixture into 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 at medium speed with a mixer until blended. Pour filling into crust.
- Bake 10 minutes. Cool completely. Refrigerate tart at least 1 hour or until set.
- Spread whipped topping over tart just before serving. If desired, garnish with lemon slices.
Nutritional Information
| Main | Total | |
| Servings | 10 | |
| Calories |
485
|
485
|
| Fat (g) | 22 | 22 |
| Sat. Fat (g) | 13 | 13 |
| Protein (g) | 6 | 6 |
| Carb (g) | 64 | 64 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 335 | 335 |
| T. Sugs (g) | 53 | 53 |
| A. Sugs (g) | 44 | 44 |
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