My wonderful husband turns 50 today! It is a momentous occasion to turn 50 and like everything he does, Eric is taking it in stride. Not much phases him and he knows age is just a number. Our usual family birthday celebrations include a meal cooked by Eric (even when it’s HIS birthday!) but turning 50 does deserve something a bit different from other birthdays, so we took Eric out to dinner. We still came home for dessert, though. Dessert is my specialty and when we are celebrating Eric’s birthday, it almost always includes something lemony.
Eric as a 1 year old.
Eric & I both love lemon flavored things. I’ve been making lemony things for Eric for most of the 33 years we’ve been together. And his mother made him lemony things before that. That’s a long time of enjoying lemon. And since I am always on the lookout for recipes using lemon, we’ll be enjoying lemon for a more years to come!
Lemon zest adds a great zing to this tart.
Lemon Cream Tart (adapted from cookinglight.com)
Yield: 10 servings
Ingredients
- 8 tablespoons melted butter
- 3 tablespoons sugar
- 3 cups (10 ounces) graham cracker crumbs
- Cooking spray
- 3 large eggs
- 1 (14-ounce) can low-fat sweetened condensed milk
- 1 tablespoon grated lemon rind
- 1/2 cup fresh lemon juice
- whipped cream (optional)
- 10 lemon rind strips (optional)
- mint leaves (optional)
Preparation
Preheat the oven to 325°. Combine the cracker crumbs with the sugar and the butter.
I sometimes add a tablespoon of minced fresh ginger to the crust for an extra flavor boost. I’ve also used lemon ginger cookies to make the crumbs instead of graham crackers.
Press the crumb mixture into the bottom and up the sides of a 9-inch round tart pan or spring form pan coated with cooking spray. Bake the crust at 325° for 15 minutes or until it is lightly browned. Let it cool on a wire rack.
A tart pan is best but if you don’t have one, a spring form works just as well.
Meanwhile, combine the eggs, condensed milk, lemon rind and juice in a bowl, stirring with a whisk until well blended.
The filling is quick and easy to make.
Pour the mixture into the cooled crust. Bake the tart at 325° for 30 minutes or until the filling is set.
I love the bright & sunny color!
Let it cool completely. Top with some whipped cream and garnish with lemon rind strips and mint, if desired.
A little whipped cream and mint leaves complete the picture!
Happy 50th, Eric! ~Linda
Lemon Cream Tart (adapted from cookinglight.com)
Yield: 10 servings
Ingredients
- 8 tablespoons melted butter
- 3 tablespoons sugar
- 3 cups (10 ounces) graham cracker crumbs
- Cooking spray
- 3 large eggs
- 1 (14-ounce) can low-fat sweetened condensed milk
- 1 tablespoon grated lemon rind
- 1/2 cup fresh lemon juice
- whipped cream (optional)
- 10 lemon rind strips (optional)
- mint leaves (optional)
Preparation
Preheat the oven to 325°. Combine the cracker crumbs with the sugar and the butter. Press the crumb mixture into the bottom and up the sides of a 9-inch round tart pan or spring form pan coated with cooking spray. Bake the crust at 325° for 15 minutes or until it is lightly browned. Let it cool on a wire rack. Meanwhile, combine the eggs, condensed milk, lemon rind and juice in a bowl, stirring with a whisk until well blended. Pour the mixture into the cooled crust. Bake the tart at 325° for 30 minutes or until the filling is set. Let it cool completely. Top with some whipped cream and garnish with lemon rind strips and mint, if desired.