No-Bake Lemon Cream Tart
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 to 8 servings
- 2 large eggs
- 1/2 cup whole milk
- 2 teaspoons grated lemon peel
- 1/2 cup fresh lemon juice
- 1 cup plus 1 tablespoon sugar
- 1 teaspoon unflavored gelatin
- 1/4 cup (packed) golden brown sugar
- Carbohydrate 46 g(15%)
- Cholesterol 128 mg(43%)
- Fat 29 g(45%)
- Fiber 1 g(2%)
- Protein 4 g(8%)
- Saturated Fat 17 g(86%)
- Sodium 98 mg(4%)
- Calories 450
Preparation Melt 6 tablespoons butter in medium skillet over medium-high heat. Whisk in brown sugar. Whisk until mixture bubbles thickly, about 2 minutes. Mix in cracker crumbs; stir 1 minute. Using back of fork, press warm crumb mixture over bottom and up sides of 9-inch-diameter tart pan with removable bottom. Cool crust completely. Pour milk into small custard cup. Sprinkle gelatin over. Let stand until gelatin softens, about 15 minutes. Whisk 1 cup sugar, lemon juice, and lemon peel in heavy medium saucepan to blend well. Whisk in eggs, then remaining 4 tablespoons butter. Whisk over medium heat until custard thickens and just begins to boil, about 5 minutes; remove from heat. Add gelatin mixture; whisk until gelatin dissolves. Let stand until beginning to set, about 10 minutes. Pour warm filling into crust. Chill until filling is firm, at least 3 hours and up to 1 day. Beat cream and remaining 1 tablespoon sugar in medium bowl until peaks form. Pipe or spoon cream over tart. Serve immediately or chill up to 4 hours.
