Lemon Cream Tart

Hi All!  Hope this post finds you doing well on this lovely Sunday afternoon.  Today, I decided to pay homage to my favorite menu item which, of course, is dessert!  I had intended on making a Lemon Icebox Pie but while doing my grocery shopping yesterday, I neglected to pick up some condensed milk which is one of the most important ingredients of Lemon Icebox Pie.  Since I didn't feel like going back out to the store, I decided to still make a lemon dessert since I had everything else I needed but to just make a different version of it.  This Lemon Cream Tart is basically a miniature version of the Lemon Cream Pie recipe from MarthaStewart.com.  The differences are that rather than making a pie, I chose to make individual tarts using a set of six, 4" scalloped edge tart pans that I purchased from Bed, Bath and Beyond.  Also, instead of using a regular pie crust, I chose a homemade graham cracker crust. 

I love these Wilton tart pans because they're non-stick and if you bake as much as I do, having non-stick bakeware is a must!  It makes for easy release and easy clean up.  These particular pans feature "Dura-Release" which simply allows the bottom to "push up" so that your tart or quiche can easily be removed from the pan without damaging the pretty scalloped edges.

*Final Thoughts..........I added about a tablespoon of lemon zest just to punch up the lemon flavor a bit.  You'll notice when the ingredients are mixed that it's a very runny filling but as it bakes, it will set.  Make sure to cool completely before adding the whipped topping.  My first sample was at room temperature and it was delicious but for my next sample, I will let the tart cool in refrigerator before adding the topping.  As for the topping, I am including the recipe from the website but for my topping, I had a box of Dreamwhip and decided to try that instead.  (I've tried the Martha Stewart version and I can assure you that there was absolutely no difference in the taste or the amount of time needed to make the topping so don't think that you have to go out and buy a box of Dreamwhip.  It's just something I had in the back of my cabinet and decided to give it a try.)   

Ingredients:

For the Filling:

4 large eggs
1 cup sugar
1/2 cup sour cream
3/4 cup lemon juice
1/4 tsp salt
1 tbsp lemon zest

For the Topping:

1 tsp unflavored gelatin
1 1/2 cups of heavy cream
1/4 cup sugar

Directions:

1.  If using the individual tart pans, follow the directions on the box of graham cracker crumbs to make the graham cracker crust.  Press about 1/4 cup of the graham cracker mixture into the bottom and up the sides of each tart pan.  (If using a regular pie crust or pre-made graham cracker crust, just set aside until filling is complete.)

2.  Preheat oven to 350 degrees.  In a large mixing bowl, whisk or beat eggs, sugar, sour cream and salt; gradually whisk or beat in lemon juice.   

3.  Pour mixture into crust(s).  Place on baking sheet; bake until barely set (center of pie will still wiggle slightly) 25 to 25 minutes.  Cool completely.

4.  To make topping, place 2 tablespoons of cold water in a small sauce pan and sprinkle with gelatin; let soften about 5 minutes.  Heat mixture over very low heat, stirring until gelatin dissolves.  Let cool.

5.  In a large mixing bowl, beat cream and sugar until very soft peaks form.  While beating, slowly add gelatin mixture and continue beating until soft peaks form.  Using a rubber spatula, spread over cooled pie.