Lemon Tart

12 Long Graham Crackers, without sugar
4 Tablespoons of unsalted Butter, melted
3/4 cup of fresh Lemon juice, about 3 Lemons
4 Egg Yolks
Sweetened Condensed Milk, 1 14oz can
2 Tablespoons of Sugar plus 1/4 of a cup
Pinch of Salt



DIRECTIONS:

1. Start by preheating your oven to 350 degrees, then in a food processor combine graham crackers and 2 tablespoons of sugar and pulse into crumbs. Once crumbs form add melted butter and pulse until fully combined. Transfer your crumb mixture to a 9 inch tart pan, using the bottom of a cup to pat down crumbs and up the sides of pan.

2. Transfer tart pan onto a baking sheet and bake in the oven for about 10 mins so the butter could melt holding the crust together. When 10 mins is up remove pan from oven and set aside to slightly cool gently patching up any cracks with your finger that may have formed.

3. In a large bowl combine sweetened condensed milk, 4 egg yolks, 1/4 cup sugar, pinch of salt and lemon juice whisking until fully combined. Transfer mixture into crust and place back into the oven and bake for 20 - 22 mins.

4. Remove tart from oven and cool completely before placing into a refrigerator uncovered for 3 hours before serving, garnish with whipped cream and ENJOY !!!





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