No Fuss Lemon Tart #desserts #cakerecipe #chocolate #fingerfood #easy

This No Fuss Lemon Tart is that go-to dessert… excessively simple, yet delectable and pretty as well. The filling is made with four base fixings, overwhelming cream, nectar, lemon, and vanilla concentrate. The outside is a blend of sweet graham saltines, salty pretzels, and only a pinch of spread. At the point when joined with the rich lemon filling it makes for a divine tart that is sweet, delicious, overly smooth, and a touch salty. Top with an arrangement of new berries for a tart that is ideal for both spring and summer.

Cheerful Friday! What a fun week it's been here in LA. I need to state, I'm so amped up for all that we have been chipping away at. I'm additionally really happy I gotten away from all the snow in Colorado this week and swapped it for the California daylight. It's been somewhat cooler than I may like, however I truly shouldn't whine! We've been going around the city all week recording some fun new recordings. It's been such an incredible difference in view for me!

With Friday here I am past glad to share this straightforward lemon tart. It's a formula I've been truly eager to share since the day I made it, and for a couple of reasons.

Made with just 4 base fixings and an outside layer of sweet graham wafers, salty pretzels, and a pinch of spread. Join with the rich lemon filling - flawlessness!
No Fuss Lemon Tart #desserts #cakerecipe #chocolate #fingerfood #easy
Also try our recipe No-Bake Strawberry Chocolate Tart #desserts #cakerecipe #chocolate #fingerfood #easy


  • 8 full size graham cracker sheets (about 1 cup once crushed into crumbs)
  • 1 cup salted pretzel twists
  • 6 tablespoons salted butter, melted
  • 2 tablespoons + 1/3 cup honey
  • 3 1/2 cups heavy cream
  • 2 tablespoons lemon zest + 1/3 cup lemon juice
  • 1 teaspoon vanilla extract
  • 2 cups mixed fresh berries


  1. Preheat the oven to 350 degrees F.
  2. To make the crust. In a food processor, pulse the graham crackers and pretzels into semi-fine crumbs. Add the butter and 2 tablespoons honey and pulse until the mixture holds together when pinched and starts to look like dough. Press the dough into an 8 or 9 inch tart pan with a removable bottom to form a flat, even crust. Transfer to the oven and bake until toasted, about 8 minutes.
  3. Meanwhile, combine the heavy cream, remaining 1/3 cup honey, and lemon zest in a large pot, bigger than you think you'll need. Set over high heat and bring to a boil. Once boiling, boil 5 minutes and then remove from the heat and whisk in the lemon juice, vanilla, and a pinch of salt. Let cool 10 minutes.
  4. Carefully pour the lemon cream into the baked crust. Cover and chill 1 hour or until set. Before serving, remove the tart from the pan and top with fresh berries.

Read more our recipe Banana Bread Breakfast Cookies #desserts #cakerecipe #chocolate #fingerfood #easy

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