Instructions

Crust:

Step 1 Preheat the oven to 375°F.

Step 2 In a food processor, add the graham crackers and C&H® light brown sugar. Process until finely ground, like cornmeal. Add the melted butter and pulse until crumbs are moistened. Empty into a 9” tart pan. Use a straight-sided glass or measuring cup to help press the graham crumbs all along the edge about 1/4” thick. Then put the remainder of the crumbs on the bottom and pat evenly.

Step 3 Bake for 10-12 min. Let cool on a cooling rack while you prepare filling.

Filling:

Step 1 In medium bowl, whisk together the eggs and eggs yolks. Sift in the C&H® powdered sugar and whisk till incorporated. Add the lemon juice, zest and salt, and whisk until combined. Pour into a medium, heavy-bottomed, non-reactive pot.

Step 2 Over medium heat, cook the curd, constantly whisking until it reaches 175°F, about 4-5 minutes. Remove from heat. Strain through a fine-mesh sieve, into a medium bowl. Add a couple of cubes of butter at a time and whisk till the butter has completely melted. Then pour into slightly cooled crust.

Step 3 Bake for about 10 min, just till the edge begins to set and look matte. It will still be wobbly in the middle. Place on a cooling rack and let cool in the pan to room temperature.

Topping:

Step 1 Refrigerate the tart for 30 minutes before topping with whipped cream.

Step 2 In a stand mixer fitted with a whisk attachment, add the heavy cream, C&H® powdered sugar, and vanilla. Whip till medium-stiff peaks. Fit a large piping bag with a 1/2” round tip and fill with the sweetened whipped cream. Pipe onto the tart covering the whole surface. Just before serving, dust the top with a bit of C&H® powdered sugar for a textured look.

Step 3 The tart is best eaten the same day, otherwise, the crust will get soggy. You can keep the tart in the fridge until ready to serve.