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Overhead image of lemon tart.

Lemon Tart

  • Author: Lindsay
  • Prep Time: 25 minutes
  • Cook Time: 22 minutes
  • Total Time: 47 minutes
  • Yield: 8-10 slices
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


This lemon tart is just in time for summer. It’s made up of a graham cracker crust, a sweet and tangy, creamy lemon filling, and a fluffy whipped cream topping. It really is such a treat and it’s so easy to make!



  • 1 1/2 cups (201g) graham cracker crumbs
  • 2 tbsp (26g) sugar
  • 6 tbsp (84g) unsalted butter, melted


  • 1/2 cup (120ml) fresh lemon juice (about 34 lemons)
  • 14 oz can sweetened condensed milk
  • 2 tsp finely grated lemon zest
  • 4 large egg yolks

Whipped Cream

  • 2/3 cup (160g) heavy whipping cream, cold
  • 1/3 cup (38g) powdered sugar
  • 1/2 tsp vanilla extract


Make the crust

  1. Spray a 9-inch tart pan with non-stick baking spray and preheat oven to 350°F (176°C).
  2. Add the graham cracker crumbs and sugar to a medium sized bowl and stir to combine. Add the melted butter and stir until well combined.
  3. Pour the mixture into the tart pan and press the crumbs into the bottom and up the sides of the pan. Pack it firmly. Use a measuring cup or glass with sharp corners and straight edges to help and use your fingers for the sides of the pan.
  4. Bake for 7 minutes, then remove from oven and set aside.

Make the filling

  1. Add the lemon juice and sweetened condensed milk to a medium sized bowl and stir until well combined. Set aside.
  2. In a large mixer bowl, beat the lemon zest and egg yolks on high speed until pale yellow.
  3. Add the sweetened condensed milk mixture to the egg mixture and mix until well combined.
  4. Pour the filling into the crust and bake for 15-17 minutes. The edges should be set and the center should jiggle a little when the tart is moved.
  5. Cool at room temperature for about 30 minutes, then refrigerate for 4-6 hours, or until completely cool and firm.

Finish it off

  1. To make the whipped cream, add the heavy whipping cream, powdered sugar and vanilla extract and whip on high speed until stiff peaks form.
  2. Pipe the whipped cream on top of the tart. I used Ateco tip 844 to create a rosette design. Cover and refrigerate tart until ready to serve. Best if eaten within 3-4 days.


  • Serving Size: 1 Slice
  • Calories: 196
  • Sugar: 9.9 g
  • Sodium: 46.6 mg
  • Fat: 15.1 g
  • Carbohydrates: 13.6 g
  • Protein: 2.3 g
  • Cholesterol: 111.3 mg