Delve into the zesty world of this Creamy Lemon Tart, crafted to bring a burst of citrus freshness wrapped in a buttery cookie crust. This dessert, perfect for lemon lovers, combines a rich, lemony filling with a sweet, crumbly base made from popular Maria-style cookies. Its simplicity is complemented by the luxurious texture and tangy flavor, making it a sophisticated yet easy-to-make treat for any occasion.
Why You’ll Love This: The Creamy Lemon Tart is an ideal choice for those who appreciate desserts that strike a perfect balance between tangy and sweet. The filling, made with condensed milk and fresh lemon juice, offers a smooth, creamy consistency that contrasts beautifully with the crunchy cookie crust. The added hint of orange zest introduces a subtle depth of flavor that elevates this classic dessert from ordinary to extraordinary.
Perfect Occasion: This tart is wonderfully suited for dinner parties, family gatherings, or as a special treat during the summer months when citrus flavors are especially refreshing. It’s also perfect for celebrations like Mother’s Day, Easter, or birthdays, where a light and refreshing dessert is desired.
Decoration Tips: To finish this tart beautifully, top it with lightly sweetened whipped cream and a sprinkle of lemon zest for an extra pop of color and flavor. For a more decorative touch, add thin lemon slices or mint leaves. If you’re feeling adventurous, a drizzle of lemon glaze or a sprinkle of powdered sugar can also enhance its visual appeal and sweetness.
Ingredients:
For the Crust:
- Maria-style cookies (or similar): 200g
- Melted butter: 100g
For the Filling:
- Condensed milk: 700g (approximately two cans)
- Lemon juice: 150ml (about 1 large lemon)
- Eggs: 3
- Orange zest: from 1 orange (optional)
Preparation Method:
- Prepare the Tart Pan:
- If using a springform pan, invert the bottom to facilitate easier removal of the tart. Alternatively, line a regular tart pan with parchment paper on the base and sides.
- Make the Crust:
- Crush the cookies into fine crumbs using a food processor. Mix the crumbs with melted butter until well combined.
- Press the crumb mixture firmly into the bottom of the prepared pan. Refrigerate while preparing the filling.
- Prepare the Filling:
- In a mixing bowl, combine the condensed milk, lemon juice, and orange zest (if using). Mix thoroughly.
- Beat in the eggs until the mixture is smooth and well integrated.
- Bake:
- Pour the filling into the chilled crust.
- Preheat the oven to 160°C (320°F) and bake the tart. For individual tarts (10 cm diameter), bake for about 12 minutes; for a larger tart (20 cm diameter), bake for about 20 minutes, or until the filling is set but slightly wobbly in the center.
- Cool and Chill:
- Allow the tart to cool completely at room temperature. Refrigerate for at least 2 hours to set.
- Decorate and Serve:
- Whip the cream with a tablespoon of sugar until stiff peaks form. Spread over the chilled tart.
- Garnish with lemon zest just before serving.
Enjoy this Creamy Lemon Tart, a delightful blend of tangy and sweet flavors encased in a crispy crust, perfect for any dessert lover looking to add a citrusy touch to their meal!
