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I’m not ready to give up on summer recipes just yet! While I am ecstatic for all things AUTUMN, it stays sweltering hot here at least through September, sometimes Thanksgiving, so cool and creamy treats will shall continue! And this Lemonade Tart is just that: super chill and perfect for lemon lovers.

I had some tart dough in my freezer and had been wanting to make a lemonade pie of sorts so that’s how this tart came to be. The filling is similar to Key lime pie but uses lemonade concentrate and a little bit of powdered lemonade drink mix. Because the filling is so easy and the tart dough is a little more labor intensive, I’ve also included instructions in this post for how to make this with a graham cracker crust as well!

Tart dough:

This pâté sucrée is adapted from Baking Bandits (a local fave of mine) and is way easier to make than I thought it would be before I ever attempted it. I almost like making it more than making pie crust lol. It comes together in a stand mixer and chills in the fridge overnight. The filling needs to bake for 20 minutes, but the tart shell needs a little longer than that. So it gets par baked for 15 minutes prior to adding the filling. I have some reusable ceramic pie weights, but you can also use uncooked rice or dried beans.

GRAHAM CRACKER CRUST OPTION

If you’d like to make a graham cracker tart crust instead (for the sake of easiness!), it doesn’t need to be par baked at all! Here’s what you need:

1 1/2 cups graham cracker crumbs
6 tbsp melted butter

Instructions:

Combine graham crumbs and butter in a bowl. Stir until all crumbs are coated.
Press into a lightly greased tart pan. Pour lemonade filling into the crust.
Bake on 350 for 20 minutes. Remove from oven and cool to room temperature. Chill in the fridge 4 to 6 hours or overnight.

And that’s it! So so easy.

I feel like I’ve been way more into lemon desserts this year than usual, but they are so underrated and under-appreciated in this house! Everyone requests chocolate birthday cakes and things, but then we try a lemon dessert and remember how much we love them and how good they are. This tart was no exception! My parents devoured their slices. Even thought the tart dough was definitely undercooked when I made it that time!

Needless to say, the heat is sticking around for a while and this tart is so refreshing and easy, you basically have no excuse not to make it. It would be great for football season when you’re hopefully watching with your family and social distancing (since this is still a thing) or even a fun treat for your kiddos after their first weeks back at school!

Happy baking, y’all!

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Lemonade Tart

Prep Time: 1

Chill time: 6

Ingredients

Pâté Sucrée

1/2 cup unsalted butter room temperature
1/2 cup sugar
1 tsp vanilla extract
1 large egg and 1 large egg yolk room temperature
1 3/4 cups of flour
1/2 tsp salt

Lemonade Filling:

3 egg yolks
1 14-oz can sweetened condensed milk
1 cup plain Greek yogurt I used Chobani plain whole milk Greek yogurt
1 cup thawed lemonade concentrate
1 0.14-oz single bottle lemonade mix

Whipped Cream:

1 cup whipped cream
2 tbsp powdered sugar
1 tsp vanilla extract

Instructions

For the pâté sucrée: ***
Cream butter and sugar on medium speed for 4-5 minutes. Add egg, egg yolk, and vanilla. Mix until combined. Add flour and salt; mix until incorporated and a soft dough forms.
Turned out dough on a lightly floured surface. Using the heel of your hand, fraisage the dough several times to help prevent the dough from cracking and feathering when you roll it out. Form dough into a disc and wrap in plastic wrap. Chill in the fridge overnight.
To make the lemonade filling:
In a large bowl, beat egg yolks with an electric mixer on medium speed until thickened and lighter in color, 3 to 5 minutes. Add sweetened condensed milk, Greek yogurt, lemonade concentrate, and lemonade mix; mix on low speed until well combined.
Method:
When you’re ready to par bake the pie crust and prepare the filling, preheat oven to 350°F and lightly spray a tart pan with baking spray.
To roll out tart dough, place on a lightly floured surface and roll out to about ¼” thickness. You can place your tart pan on the rolled out dough to make sure it’s large enough. Transfer dough to the tart pan with a rolling pin. Prick pastry several times with a fork. Chill in the fridge for 1 hour or the freezer for 30 minutes.
To par bake the tart crust, lay a sheet of parchment over the tart shell and fill with pie weights, uncooked rice, or dried beans. Bake for 15 minutes. Remove from oven; remove pie weights.
Pour lemonade filling into the tart shell and bake for another 20 minutes. Remove from oven and cool to room temperature. Chill in the fridge for 4 to 6 hours, or overnight.
To make the whipped cream:
Combine cream, powdered sugar, and vanilla extract the bowl of a stand mixer with the whisk attachment and whip on medium-high speed until stiff peaks form. Transfer cream to a piping bag and pipe around the edges of the tart.