Easy Like Summertime Lemon Tart

We all want something easy like summertime but tastes equally delicious.

R isn’t a baker and I haven’t set foot into a kitchen since 2016, but we decided to attempt this tart recipe to see exactly how easy it really was. Surprisingly the recipe was truly foolproof and it tastes AMAZING. Not to mention it also holds up really well in the fridge for a couple days, however, I doubt it will survive that long. We ate one tart in 24 hours. Sorry, not sorry.

What You’ll Need


5 Lemons
10 Eggs
1 1/4 Cup Heavy Whipping Cream
2 Cups Sugar
2 Pie Crusts


Lemon Juicer (we used an orange juicer)
Strainer (don’t buy one if you don’t have one, you’ve got options)
Egg Separator (if you're a pro you can use the shells)


Ready the pie crusts beforehand per the given directions, as the pie filling portion will take approximately no time at all to make.

R and I used Mari Calendar's Deep Dish pie crusts and found that these work the best for us.

While the pie crusts are baking begin making the filling.

Cut the lemons in half and juice them, but be sure to save the rinds.

Using the saved rinds, zest the lemons if you have a zester and a strainer or cut the lemon rinds into large chunks. We cut our lemons as shown on the left.

Combine the lemon juice and the zest, or cut lemon rinds, into a ceramic bowl or something that can be heated on the stove top.

To the lemon mix, add 9 whole eggs and 1 yolk.

Add the heavy whipping cream and sugar into the juice, zest/rind, and egg mixture.

Mix with a large spoon or if you’re lazy like me… use a mixer.

When the ingredients are all combined keep the mixture warm using the stove top.

Once the pie crust is cooked decrease the temperature of the oven to 250 degrees Fahrenheit. This may take a minute or two.

Once at 250 degrees Fahrenheit, add the filling mixture to the pie crust, but be sure to remove the rinds or any solids. Then put the tart into the oven until the filling reaches a temperature of 160 degrees Fahrenheit.

Once the filling reaches the temperature, remove the tart and let it sit until the filling is set (solid).

When the tart has completely set and is gelatinous looking you can put it in the fridge. However, if you put the tart into the fridge without ample setting time the tart will not solidify and you’ll be left with soup. So allow for ample setting time.

If you do end up with a soupy tart you can reheat the filling to 160 degrees and let the tart set again. We had to do this with one of the tarts and it worked perfectly.

This recipe will make two tarts.

To save the pie in the fridge, it is recommended to wrap the tart in a saran wrap so that it won’t dry out.

Otherwise, ENJOY!

If you gave the recipe a try, let us know how your tart came out below in the comments! And stay tuned for the next edition of R’s Recipes.


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