Preparing the Crust for the Lemon Cream Tart

The Sweet and Savory Life

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. Artificially sweetened lemonade powder can help to cut back on sugar; however, it might alter the taste.

There is no need to use a mixer for the crust or filling. I used a 10 1/4-inch tart pan with a removable bottom to make the crust. However, you can also make this pie in a 10-inch pie dish. This recipe makes a lot of filling—too much to fit into one 8-inch pie dish. If you want to make an 8-inch pie, cut the filling recipe in half or use the recipe as written and it will make two 8-inch pies. 

Preparing the Crust for the Lemon Cream Tart

This recipe uses a crust made from almond flour. Almond flour is made from ground almonds, making this a naturally gluten-free crust. However, you can substitute graham cracker crumbs for almond flour. Also, you can use either almond flour or almond meal, whichever you have on hand.

Easy-to-Make Lemon Cream Tart

Ingredients

Crust

• 1 1/4 cups almond flour
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, melted

Filling

• 2/3 cup lemonade powdered drink mix (Country Time used)
• 14-ounce can sweetened condensed milk
• 16 ounces sour cream
• 8 ounces whipped topping, thawed (Cool-Whip used)
• 1 lemon, sliced (optional for garnish)

Directions

Crust

1. Preheat oven to 350 degrees Fahrenheit.
2. In a medium bowl, mix together the almond flour, sugar, and salt. Pour in the melted butter and stir until well blended.
3. Place the crust mixture into a 10-inch wide by 1-inch deep tart pan (spray first 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.
4. Bake for 8 minutes or until lightly browned. Remove from the oven and cool completely, about 30 minutes.

Filling

1. In a mixing bowl, add the condensed milk and lemonade drink powder. Stir until well mixed and the lemonade powder dissolves. Add the sour cream and stir. Then add the Cool Whip and fold in until well mixed.
2. Pour the mixture into the cooled crust. Refrigerate until cold and serve chilled. Garnish with lemon slices.

Sweet and Savory Notes

• 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.
• To ensure that the tart lifts easily out of the tart pan, either use a nonstick pan or grease a regular pan.
• If you are short on time, use two 8-ounce graham cracker ready-made pie crusts and divide the batter between them.

For more recipes as well as entertaining and lifestyle hints, visit Rynn’s blog.