Lemon Cream Tart
Creamy pie with sweetened condensed milk and a tangy lemon flavor.
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°F.
- 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 it until it is well mixed.
- Pour the mixture into the cooled crust. Refrigerate until cold and serve chilled. Garnish with lemon slices.
Notes
Serve Frozen
This tart can also be served frozen. Let it sit for 15-20 minutes before serving.Crust Substitution
You can substitute graham crackers for almond flour and reduce the sugar to 2 tablespoons.Short-Cut Pies
If you are short on time, use (2) 8-ounce graham cracker ready-made pie crusts and divide the batter between them.Nutrition
Calories: 581kcalCarbohydrates: 65gProtein: 10gFat: 34gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 66mgSodium: 184mgPotassium: 331mgFiber: 2gSugar: 60gVitamin A: 689IUVitamin C: 16mgCalcium: 264mgIron: 1mg
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