CategoryBerries, Blueberry, Citrus, Dessert, Sweet

Indulge in this creamy Lemon Honey Tart with a sweet and salty graham pretzel crust. Easy to make and perfect for any occasion. Top with fresh berries for a refreshing finish!

Yields8 Servings
Prep Time15 minsCook Time10 minsTotal Time25 mins

For the Crust
 1 cup crushed graham crackers
 1 cup crushed pretzels
 6 tbsp salted butter, melted
 2 tbsp honey
For the Filling
 ⅓ cup honey
 2 tbsp lemon zest
 ⅓ cup lemon juice
 1 tsp vanilla extract
For Topping
 2 cups fresh blueberries and blackberries
 1 tsp lemon zest (optional)

Instructions
1

Preheat the oven to 350F.

 

Make the Crust
2

Add graham crackers and pretzels to a food processor and pulse until crumbly. Add butter and 2 tablespoons of honey, then pulse until the mixture holds together like dough. Press into an 8- or 9-inch tart pan with a removable bottom. Bake for about 8 minutes until lightly toasted.

Make the Filling
3

In a large pot, heat the heavy cream, remaining 1/3 cup honey, and lemon zest over high heat until boiling. Boil for 5 minutes, then remove from heat and whisk in the lemon juice, vanilla, and a pinch of salt. Let cool for 10 minutes.

4

Pour the lemon cream into the crust, cover, and chill for 1 hour or until set. Before serving, carefully remove the tart from the pan and top with fresh berries and lemon zest.

RKF03240 RKF03297 Lemon Tart

Ingredients

For the Crust
 1 cup crushed graham crackers
 1 cup crushed pretzels
 6 tbsp salted butter, melted
 2 tbsp honey
For the Filling
 ⅓ cup honey
 2 tbsp lemon zest
 ⅓ cup lemon juice
 1 tsp vanilla extract
For Topping
 2 cups fresh blueberries and blackberries
 1 tsp lemon zest (optional)
Simple Lemon Tart
IngredientsDirections
RKF03240 RKF03297 Lemon Tart

Simple Lemon Tart

Indulge in this creamy Lemon Honey Tart with a sweet and salty graham pretzel crust. Easy to make and perfect for any occasion. Top with fresh berries for a refreshing finish!

Yields8 ServingsPrep Time15 minsCook Time10 minsTotal Time25 minsCategoryBerries, Blueberry, Citrus, Dessert, Sweet

Ingredients

For the Crust
1 cup crushed graham crackers
1 cup crushed pretzels
6 tbsp salted butter, melted
2 tbsp honey
For the Filling
⅓ cup honey
2 tbsp lemon zest
⅓ cup lemon juice
1 tsp vanilla extract
For Topping
2 cups fresh blueberries and blackberries
1 tsp lemon zest (optional)

Steps

Instructions

Preheat the oven to 350F.

 

Make the Crust

Add graham crackers and pretzels to a food processor and pulse until crumbly. Add butter and 2 tablespoons of honey, then pulse until the mixture holds together like dough. Press into an 8- or 9-inch tart pan with a removable bottom. Bake for about 8 minutes until lightly toasted.

Make the Filling

In a large pot, heat the heavy cream, remaining 1/3 cup honey, and lemon zest over high heat until boiling. Boil for 5 minutes, then remove from heat and whisk in the lemon juice, vanilla, and a pinch of salt. Let cool for 10 minutes.

Pour the lemon cream into the crust, cover, and chill for 1 hour or until set. Before serving, carefully remove the tart from the pan and top with fresh berries and lemon zest.

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