Lemon Tart with Brown Butter Raspberries
Lemon Tart with Brown Butter Raspberries. Getting super into the summer season with all these tarts lately. The key to every single one of our tarts is the cinnamon graham cracker crust. It is so so delicious and pairs perfectly with any tangy citrus or creamy berry filling. This ones a little tart, a little sweet, a little tangy. Topped with fresh raspberries and lemon zest, coated in a brown butter sauce. It’s simple but it’s so good and perfect for this summery weather we’re having today !! Happy Saturday guys !!
Ok so I think you guys know about the new shore house by now since I talk about it in almost every weekend blog post. But one of my favorite things about the new house is the kitchen. I absolutely love cooking in this new kitchen. It has such a beachy vibe on a sunny day and everything is new and beautiful.
Today I am making this tart and I know I have been sharing a lot of tart recipes lately but they are just so good and so easy. And they are super pretty for photos at this time of year. No one has complained about the overload of tarts we have been eating for dessert either so I think I am going to stick with them ;) !!
Anyway I am once again super content at the moment. The beach music is playing, i’m drinking a mimosa, the sun is shining, and my mom and I are in the kitchen cooking together. This is my dream day right here. And this morning I checked off something that has been on my bucket list for so long. I have always wanted to run the entire island of our beach town. From our seawall at the north end to our jetty at the south end and back. It is about a total of 8 miles and today I decided to go for it. This morning was absolutely beautiful and I ran on the beach. It was one of those days that I felt like I could run forever. So moral of the story…I will definitely be eating LOTS of this tart tonight because I definitely feel like I earned it !!
Cheers to a beautiful Saturday !! Hope you’re all having a great weekend.
Ingredients
2 cups graham cracker crumbs
1 teaspoon cinnamon
8 tablespoons butter; melted
1 egg + 2 egg yolks
1 (14 ounce) can sweetened condensed milk
zest of 2 lemons
1 cup fresh squeezed lemon juice
1 teaspoon vanilla
1/2 teaspoon salt
For the Brown Butter Raspberries
2 tablespoons butter
zest of 1 lemon
1 cup raspberries
Directions
Preheat the oven 350 degrees. In a medium bowl, combine the graham crackers, cinnamon, and butter. Press the mixture into a tart dish. Transfer the the oven and bake until crust is toasted for about 10 minutes.
In a medium bowl, whisk the egg, egg yolks, sweetened condensed milk, lemon zest, lemon juice, vanilla, and salt. Pour the mixture over the graham cracker crust and return to the oven to bake for about 15 minutes or until just set. Let tart cool in the dish. Transfer to the refrigerator to cool completely.
Meanwhile make the brown butter raspberries. In a small skillet, melt the butter until browned and toasty. Remove from heat and add the lemon zest. Add the raspberries and gently toss in the butter. Serve tart topped with raspberries.
