Looking for a dessert that’s tangy, creamy, sweet, and absolutely irresistible? This Condensed Milk Lemon Tart is your new best friend. With just a few ingredients and simple steps, this tart is the perfect balance of citrus brightness and indulgent richness. Whether you’re baking for a dinner party, spring brunch, or just because lemon makes your heart sing, this tart checks all the boxes.
In this post, we’ll guide you through every delicious step, from the buttery graham cracker crust to the cloud-like whipped cream topping. And yes, we’ll also share a few pro tips to help you nail that perfect tart every time.
Why You’ll Love This Condensed Milk Lemon Tart
- Bright & Tangy Flavor – Thanks to fresh lemon juice and zest, every bite is refreshingly zesty.
- Creamy & Dreamy Texture – The condensed milk and egg yolks create a smooth, custard-like filling.
- Easy to Make – A simple crust, a quick filling, and minimal hands-on time.
- Perfect for Any Occasion – Light enough for summer, decadent enough for holidays.
Ingredients
For the Crust:
- 1 ½ cups (201g) graham cracker crumbs
- 2 tbsp (26g) sugar
- 6 tbsp (84g) unsalted butter, melted
Lemon Filling:
- ½ cup (120ml) fresh lemon juice (about 3–4 lemons)
- 1 (14 oz) can sweetened condensed milk
- 2 tsp finely grated lemon zest
- 4 large egg yolks
Whipped Cream Topping:
- ⅔ cup (160g) cold heavy whipping cream
- ⅓ cup (38g) powdered sugar
- ½ tsp vanilla extract
Step-by-Step Instructions
1. Make the Graham Cracker Crust
Start by preheating your oven to 350°F (176°C) and spraying a 9-inch tart pan with non-stick baking spray. In a medium bowl, stir together the graham cracker crumbs and sugar. Pour in the melted butter and mix until every crumb is evenly coated.
Press the crumb mixture into the bottom and sides of your tart pan, pressing it firmly for a nice, tight crust. A flat-bottomed glass or measuring cup works wonders for an even layer.
Bake the crust for 7 minutes, then remove it from the oven and let it cool while you prepare the filling.
2. Prepare the Lemon Filling
In a medium bowl, whisk together the lemon juice and sweetened condensed milk until fully blended. Set it aside to thicken slightly.
Next, in a stand mixer (or using a hand mixer), beat the lemon zest and egg yolks on high speed until the mixture becomes pale and slightly thickened this aerates the yolks and helps with the tart’s silky texture.
Add the lemon-condensed milk mixture into the yolk mixture and beat until everything is smooth and combined.
Pour the lemon filling into the cooled crust and smooth it out evenly.
Bake the tart for 15 to 17 minutes, just until the edges are set and the center still has a gentle jiggle. Don’t overbake it will continue to set as it cools.
3. Chill and Set
Let your tart cool at room temperature for about 30 minutes, then move it to the fridge to chill for 4 to 6 hours (or overnight for best results). This step is key it allows the filling to firm up to that perfect, sliceable consistency.
4. Whip Up the Cream
Once your tart is chilled, it’s time for the final flourish. In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract on high speed until stiff peaks form. This should only take a couple of minutes.
Pipe or dollop the whipped cream over the tart. If you want to be fancy (and we always do), use a piping bag fitted with a decorative tip like Ateco 844 to create beautiful rosettes or swirls.
Storage Tips
Store your Condensed Milk Lemon Tart in the refrigerator, covered, and enjoy it within 3 to 4 days. It tastes just as wonderful (if not better) on day two.
Variations & Pro Tips
- No graham crackers? Use digestive biscuits or vanilla wafers instead.
- Add a citrus twist: Combine lemon and lime juice for a Key-lime-style tart.
- Extra lemony? Boost the lemon zest to 1 tablespoon for an extra pop of flavor.
- Serving idea: Garnish with thin lemon slices, zest curls, or fresh mint leaves for a fresh presentation.
Frequently Asked Questions
Can I use bottled lemon juice?
Fresh is always best for flavor, but in a pinch, bottled juice will work just make sure it’s 100% juice, not from concentrate.
Can I make it ahead of time?
Yes! This tart is a great make-ahead dessert. It actually tastes better after a few hours in the fridge, so feel free to make it the night before.
Do I need a tart pan with a removable bottom?
It helps with presentation, but if you don’t have one, a pie dish works too. Just grease it well.
Can I freeze lemon tart?
Yes, you can freeze it (without the whipped cream topping) for up to a month. Wrap it tightly in plastic wrap and foil. Thaw overnight in the fridge before serving.
A Sweet Ending
There’s something about a Condensed Milk Lemon Tart that makes life feel just a little more luxurious. It’s sunshine on a plate simple, elegant, and always a crowd-pleaser. Whether you’re celebrating something special or just need a citrusy pick-me-up, this tart will bring joy to your table.
Go ahead and make it you won’t regret it.
