Lemon Tart

If you like lemony desserts, you will love this easy Lemon Tart that’s made in no time with just a few ingredients and almost no baking-time. Happy Sunday!


For the crust

  • 85g. digestive crackers
  • 85g. salted pretzels
  • 85g butter, melted
  • 2 tbsp of honey

For the filling

  • 840ml heavy cream
  • 5 tbsp of honey
  • 1 tbsp lemon zest
  • 100ml lemon juice
  • 1 tsp vanilla extract

How to make the Lemon Tart

  1. Preheat oven to 180 degrees celsius
  2. For the crust: In a food processor pulse the crackers and pretzels, add the butter and 2 tbsp of honey and pulse until the mixture looks like a dough. Press the dough into a around 23cm tart pan. Transfer to the oven and bake until toasted, about 10 minutes.
  3. For the filling: Combine the heavy cream, 5 tbsp of honey, lemon zest in a big pot. On high heat, bring to a boil. Boil for 5 minutes and remove from the heat and put in the lemon juice and vanilla. Let it cool for 10 minutes.
  4. Pour the lemon cream into the baked crust and chill 1 hour or until set.

Did you make this recipe?I’d love to hear how it turned out for you! Leave a comment below and share a picture of your meal on Instagram with the hashtag #butterbunsandbasil

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