FROZEN LEMON TART

Summer and lemons are like two peas in a pod, so let us introduce this FROZEN LEMON TART!

Tart sweet fresh lemon juice and lemon zest are the super stars in this velvety smooth creamy cold dessert.

Combined with fresh whipping cream and condensed milk; this decadent tart is one of our absolute favorites.
No baking required which makes this recipe EVEN BETTER! And no raw eggs or any risks make this pregnancy friendly for people just like me.
WIN WIN WIN.

Can we all just agree that anything with the ingredient of condensed milk is non negotiable amazing…?!
Like this TRES LECHE SPRINKLE CAKE or these SIX LAYER BARS (AU’s fav all time dessert) and even this COCONUT CONDENSED MILK ICED COFFEE!

The luscious center of this tart is poured into the best crust in our honest opinion…. crumbled graham crackers and butter.

That’s literally it.

Texture is 100, golden color is 100, and of course flavor is 100.

So simple but SO delish!

Frozen Lemon Tart is just that- frozen. By placing this in the freezer it keeps the creamy citrus layer together and gives a great cold relief on the palette. PERFECT for Summer and hot humid days.

My mom practically has this in her freezer all season as it’s easy to defrost (in 5-10 minutes to eat) and EVERY SINGLE PERSON loves it so much!

I would recommend only using fresh squeezed lemon juice in this recipe, you will not regret it!

This is my Grandma Wray’s (mom’s side!) recipe and it is a gold mine.

Print Recipe

FROZEN LEMON TART

Prep Time15 minutes mins

Total Time15 minutes mins

Course: Dessert

Servings: 8

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

I think I’ll go defrost a piece for myself right now. As long as this Lemon Frozen Tart is covered/sealed in the freezer it will last a few weeks!

And I’m not even a huge lemon fan to be honest but I am obsessed with this recipe.

Much tart love,