Creamy Lemon Tart: A Citrus Delight With a Crunchy Cookie Crust

Creamy Lemon Tart: A Citrus Delight With a Crunchy Cookie Crust

Immerse yourself in the zesty world of this creamy lemon tart, designed to deliver a burst of citrus freshness wrapped in a buttery cookie crust. This dessert, perfect for lemon lovers, combines a rich, lemony filling with a sweet, crumbly base made from popular Maria-style cookies. Its simplicity is complemented by its luxurious texture and tangy flavor, making it a sophisticated yet easy-to-prepare treat for any occasion.


Why you'll love it: Creamy Lemon Tart is an ideal choice for those who enjoy desserts that strike the perfect balance between tangy and sweet. The filling, made with condensed milk and fresh lemon juice, offers a smooth, creamy consistency that contrasts beautifully with the crispy crust of the cookies. The added touch of orange zest introduces a subtle depth of flavor that elevates this classic dessert from ordinary to extraordinary.

Perfect occasion: This pie is perfect for dinner parties, family gatherings, or as a special treat during the summer months when the citrus flavors are especially refreshing. It is also perfect for celebrations like Mother's Day, Easter or birthdays, where a light and refreshing dessert is desired.

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Decorating Tips: replaces the word nice with empty finish off this tart, top it with lightly sweetened whipped cream and a sprinkle of lemon zest for an extra pop of color and flavor. For a more decorative touch, add thin lemon slices or mint leaves. If you're feeling adventurous, a drizzle of lemon glaze or a sprinkle of powdered sugar can also enhance its visual appeal and sweetness.


For the dough:

  • Maria-style biscuits (or similar): 200g
  • Melted butter: 100g

For the filling:

  • Condensed milk: 700g (approximately two cans)
  • Lemon juice: 150 ml (approximately 1 large lemon)
  • Eggs: 3
  • Orange zest: from 1 orange (optional)

Preparation method:

  1. Prepare the tart pan:
    • If you are using a springform pan, turn the bottom over to make it easier to unmold the tart. You can also line a regular pie pan with parchment paper on the bottom and sides.
  2. Prepare the crust:
    • Crush the biscuits into fine crumbs using a food processor. Mix the crumbs with the melted butter until well combined.
    • Press crumb mixture firmly into bottom of prepared pan. Refrigerate while you prepare the filling.
  3. Prepare the filling:
    • In a mixing bowl, combine the condensed milk, lemon juice and orange zest (if using). Mix well.
    • Beat in the eggs until the mixture is smooth and well integrated.
  4. Cook:
    • Pour the filling into the cooled crust.
    • Preheat the oven to 160°C (320°F) and bake the tart. For individual tartlets (10 cm in diameter), bake for around 12 minutes; for a larger tart (20 cm diameter), bake for about 20 minutes, or until the filling is set but slightly wobbly in the center.
  5. Cool and refrigerate:
    • Let the pie cool completely to room temperature. Refrigerate at least 2 hours to set.
  6. Decorate and serve:
    • Whip the cream with a tablespoon of sugar until stiff peaks form. Spread over the refrigerated pie.
    • Garnish with lemon zest just before serving.

Enjoy this creamy lemon tart, a delicious blend of tangy and sweet flavors encased in a crisp crust, perfect for any dessert lover looking to add a touch of citrus to their meal!

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