In The Kitchen ~ Creamy Lemon Tart

Thanks to the generosity of my neighbour.. I had a rethink our Christmas desserts. As well as bringing us Tamales on Tuesday... so I didnt have to cook... she brought a bag of lemons fom her tree.

So instead of the intended Eggnog Pie I was going to make... I swapped to a Creamy Lemon Tart

Very quick and easy to make...especially if you buy a premade crumb base... but a word of  caution, This pie is very rich and filling... so dont be tempted to cut a big slice

Plus I just had a thought...it would have looked prettier with a sprinkle of powdered sugar... ah well!

11 (about 160g) full-sheet graham crackers
1/2 cup (62g) salted almonds (I used roasted)
2 Tablespoons (25g) granulated sugar
5 Tablespoons (71g) unsalted butter, melted

Filling 

2 (14-ounce) cans full-fat sweetened condensed milk
3/4 cup (180ml) fresh lemon juice (about 4 lemons)
4 large egg yolks*
garnish: lemon zest, lemon slices, almonds, whipped cream, or meringue topping
. 

• Preheat oven to 350°F (177°C).
• Make the crust: Using a food processor, pulse the graham crackers and almonds together into crumbs
• A few larger pieces of nuts is OK. 
• Pour into a medium bowl and stir in the sugar. 
• Add the melted butter and stir until combined breaking up any large chunks. 
• Pour the mixture into an ungreased 9-inch pie dish. 
• Pat the crumbs down into the bottom and up the sides to make a compact crust. 
• Do not pack down with heavy force because that makes the crust too hard. 
• Pre-bake crust for 8 minutes. 
• Remove from the oven and leave the oven on.
• Make the filling: Whisk the sweetened condensed milk, lemon juice, and egg yolks together. 
• Pour into warm crust.
• Bake the pie for 19–21 minutes or until only *slightly* jiggly in the center. 
• You want it mostly set. 
• Remove from the oven and allow to cool completely on a wire rack. 
• Once cool, cover and chill for at least 1 hour (and up to 3 days) before serving.
• Garnish as desired.
• Store leftovers in the refrigerator for up to 1 week.