This lemon cream tart is easy to make and uses an unexpected ingredient for its lemon flavor. Serve it chilled for a refreshing citrus dessert.
Easy-to-Make Lemon Cream Tart
This easy lemon tart gets its tangy flavor from a powdered lemonade mix. The recipe has a suggested brand, but you can also use other sugared drink mixes. You can also use an artificially sweetened lemonade powder to cut back on sugar; however, it might alter the taste of the filling.
There is no need to use a mixer for the crust or filling because they are easy to make by hand. Use a 10 1/4-inch tart pan with a removable bottom or a 10-inch deep pie dish. This recipe makes a lot of filling–too much to fit into one 8-inch pie dish. However, if you prefer to make a smaller 8-inch pie, cut the filling recipe in half. Use the recipe as written to make (2) 8-inch pies. Ready-made graham cracker crusts also work well if you don’t have time to make the crust.
Preparing the Crust for the Lemon Cream Tart
This recipe uses a crust made from almond flour. However, you can substitute graham cracker crumbs for almond flour. Almond flour is made from ground almonds, making this a naturally gluten-free crust. Also, you can use either almond flour or almond meal, whichever you have on hand.
Ensure that the tart lifts easily out of the tart pan by using either a nonstick pan or greasing a regular pan.
Mixing the Batter for the Lemon Cream Tart
Make the filling while the crust cooks and cools. Don’t forget that the whipped topping needs to thaw ahead of time. Set it in the refrigerator and let it defrost overnight to prepare it for use. However, if you forget, no worries! Below are some tips for defrosting it quickly.
- Put it into a cool water bath for about 30 minutes. Don’t use hot water, or the heat can melt the topping.
- Microwave the topping on defrost for 30-second intervals. Stir between intervals. Repeat until thawed. Be careful not to overheat the topping, or it can liquify.
You won’t need a mixer to make this filling because the ingredients are easy to stir. However, add them in the order listed (in the recipe) for the best results. Here are some more tips:
- The powdered lemonade drink mix will stiffen the sweetened condensed milk. Let it sit for a few minutes to dissolve the sugar if necessary.
- The sour cream can be lumpy. Use a whisk to smooth out any lumps.
- Fold in the whipped topping. Then, stir the batter to thoroughly mix it.
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Storage
Store this tart in the refrigerator and serve it chilled. Enjoy!
Lemon Cream Tart
Ingredients
Crust
- 1 ¼ cups almond flour
- ¼ cup granulated sugar
- ¼ teaspoon salt
- ¼ cup unsalted butter, melted
Filling
- ⅔ cup lemonade powdered drink mix containing sugar (Country Time brand used)
- (1) 14-ounce can sweetened condensed milk
- 16 ounces sour cream
- 8 ounces whipped topping, thawed (Cool-Whip used)
- 1 lemon, sliced (optional for garnish)
Instructions
Crust
- Preheat oven to 350 degrees Fahrenheit.
- Mix the almond flour, sugar, and salt in a medium-sized bowl. Pour in the melted butter and stir until well blended.
- Place the crust mixture into a 10-inch wide x 1-inch deep tart pan sprayed with cooking spray (if not using a nonstick pan). Press and tamp the crust into the bottom and up the sides of the pan using a small smooth-bottomed cup.
- Bake for 8 minutes or until lightly browned. Remove from the oven and cool completely (about 30 minutes).
Filling
- Add the condensed milk and lemonade drink powder to a mixing bowl. Stir until the lemonade powder dissolves. Add the sour cream and stir. Then, add the Cool Whip and fold in until well mixed.
- Pour the mixture into the cooled crust. Refrigerate until cold and serve chilled. Garnish with lemon slices.