Lemon Tart Recipe

My friends say I “stress bake”. It is true. I find peace in baking. With trying to juggle my career, working towards obtaining my black belt in lean six sigma, two kids, a hubby, an ever-shedding dog, my blog, and a house, sometimes I just need to go to my happy place. Baking. It also makes my coworkers and neighbors happy because I make so much that I have to give it away. 😂 So much that my coworkers said they were going to start a baking fund for me. Well I hope they come hungry Monday, because when life gives you lemons that are about to go bad, you make a lemon tart topped with figs and crushed up pecans.

The first time I made this lemon tart, I got so many messages asking for the recipe that I decided to share it. I found THIS RECIPE on good ol’ Pinterest. There is no need to recreate the wheel, right?!?

Bonus, the recipe is very easy to follow. I love this recipe. So much that I always lick the spoon. Look at that lemon and fig goodness!

I used a graham cracker crust, that I blind baked. I really want to make the crust from the recipe, but I haven’t yet. Someday soon.

For the crust you’ll need:

2 sleeves of graham crackers (16 sheets)
2 tbsp granulated sugar
8 tbsp unsalted butter (melted)

Simply add the graham crackers and sugar into a food processor and pulse on high until crumbs.

Melt the butter and pour into the graham cracker and sugar mix.

Add the crust to a 9″ tart pan, press down until firm.

Bake for 12 minutes at 350ºF.

Allow to cool then add the curd when ready.

I still used THIS RECIPE for the lemon curd (using 3 whole eggs) as the base, but omitted the heavy cream.

I have also added one whole vanilla bean to this recipe before and I can’t tell you how much I love it with the vanilla bean addition. It is pure bliss.

The recipe takes about 5 minutes to put together and (10 if you include the graham cracker crust recipe) and 15 minutes to make the curd. Any dessert is a winner in my book if it only takes 20 minutes to make!

After you pour the curd in the baked shell, put it in the refrigerator to chill for at least 2 hours or you can pop in the freezer for 1 hour to speed up the process.

Once the curd is firm, top with fresh figs and crushed pecans. You can also top with fresh berries. Really you cannot go wrong with the fruit. I have made this recipe and topped with blueberries, raspberries, strawberries, and now figs. Figs are only in season for a very short time in my area, so I made sure to grab them up to make this tart. Lemon + figs = amazing!

Serve immediately or take to your coworkers & neighbors.

Well friends, that’s it for this post. I hope you enjoyed it. I truly love sharing my baking adventures and DIY’s. I hope you find inspiration in my posts. I pour a lot of love into them.

Please don’t hesitate to ask any questions if I wasn’t clear on the recipe above. If you decide to make my version, I would love to hear it! Feel free to leave a comment below or come say hi on Instagram! My handle is @acarriedaffairdesigns You can also follow along with me on Pinterest. My username is acarriedaffair

Until next time. Xo