Lemon Tart Recipe
With graham cracker crust, blueberry compote and house made cinnamon spiced whipped cream
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Ingredients
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Crust
Lemon Filling
Blueberry Compote
Cinnamon Spiced Whipped Cream
Method
Crust Preparation
- 1
Make the Crust
Preheat the oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom and up the sides of a 9-inch tart pan. Bake for 8-10 minutes or until golden. Allow to cool.
Lemon Filling Preparation
- 2
Prepare the Lemon Filling
In a large bowl, whisk together the granulated sugar and eggs until smooth. Add the lemon juice, lemon zest, and flour; mix until well combined. Pour the filling into the cooled crust.
- 3
Bake the Lemon Tart
Bake in the oven for 25-30 minutes, or until the filling is set and the edges are lightly golden. Remove from the oven and allow to cool completely.
Blueberry Compote Preparation
- 4
Make the Blueberry Compote
In a small saucepan over medium heat, combine blueberries, sugar, and lemon juice. Cook for about 5-7 minutes, stirring occasionally, until the blueberries burst and the mixture thickens slightly. Remove from heat and let cool.
Whipped Cream Preparation
- 5
Prepare the Whipped Cream
In a mixing bowl, combine heavy whipping cream, powdered sugar, ground cinnamon, and vanilla extract. Beat with an electric mixer until soft peaks form. Be careful not to overwhip.