Luscious Lemon Tart

A lemon tart with a graham cracker pecan crust is surprisingly simple and makes an elegant ending to a meal. I like to serve mine with whipped cream and fresh berries.

For the Crust:

2/3 cup pecans, lightly toasted and cooled

1 cup graham cracker crumbs

1/4 cup sugar

4 tablespoons (1/2 stick) unsalted butter, melted and cooled to room temperature

For the Filling:

2 large egg yolks

1 can (14-ounce) sweetened condensed milk

1/2 cup freshly squeezed lemon juice

Preheat the oven to 350°F.

To make the Crust: In a food processor, finely grind the pecans, graham cracker crumbs, and sugar. Add the butter and pulse until well incorporated and moist lumps form.

Transfer to a 9-inch tart pan with a removable bottom. Press the crust evenly into the bottom and up the side. Bake until set, about 8 minutes. Cool on a wire rack.

To make the Filling: In a large bowl beat the egg yolks with the condensed milk. Whisk in the lemon juice, a little at a time, until the filling is well combined. Spoon the filling into the crust.

Bake until the filling is set, about 15 minutes. Let the pie cool to room temperature on a wire rack. Chill for at least one hour before serving.

Serves 8.

Cooking Tip: Have a nut allergy? Substitute an additional 2/3 cup of graham cracker crumbs for the pecans.