FROZEN LEMON TART
Ingredients
- 1 STICK UNSALTED BUTTER 113.4 G
- 13.5 ORIGINAL GRAHAM CRACKERS 204 G
- 1 CUP HEAVY WHIPPING CREAM 250 ML
- 1 CAN CONDENSED MILK 396 G
- 1/2 CUP FRESH SQUEEZED LEMON JUICE 125 ML
- 1/2 TSP LEMON RIND GRATED
Instructions
- MELT BUTTER IN A 10" PIE PLATE IN MICROWAVE.
- CRUSH GRAHAM CRACKERS IN A ZIPLOC BAG, ADD TO MELTED BUTTER.
- PRESS BUTTERED CRUMBS INTO PIE PLATE WITH THE BACK OF A SPOON, GENTLY PRESS DOWN AND SMOOTH OVER TO CREATE CRUST.
- FREEZE CRUST FOR 10 MINUTES WHILE YOU MAKE THE FILLING.
- WHIP CREAM IN A STAND MIXER OR BOWL WITH HAND MIXER UNTIL STIFF WITH PEAKS FORMING.
- GENTLY FOLD IN CONDENSED MILK, LEMON JUICE, AND GRATED RIND.
- POUR FILLING INTO PIE CRUST AND FREEZE UNTIL SET, ABOUT 4 HOURS OR OVERNIGHT.
- DEFROST FOR 5-10 MINUTES BEFORE SLICING AND SERVING. SLICE INTO 8 PIECES.
Notes
AUTHOR: GRANNY WRAY