I’ve always been the kind of girl who eats raw lemons on hot summer afternoons and will love you more for buying me sour candy than chocolate. So the other morning, I decided to try my hand at making the classic sweet and sour dessert I adore: a lemon tart with fresh Meyer lemons from our tree. Paired with a buttery graham cracker crust and sour raspberries, this lemon tart was far easier to make than I had expected. In fact, the hardest part was honestly waiting for the tarts to chill in the fridge instead of attacking the filling by the spoonful. And when garnished with a slice of lemon and bright red raspberries, it makes for the prettiest pick-me-up whether you’re enjoying it for your Sunday breakfast like I did or having it with your afternoon coffee or tea.

Ingredients
{Makes Three Tarts}
1 Meyer Lemon, juiced
1/4 Cup Heavy Cream
6 Heaping Tablespoons Powdered Sugar
1 Egg Yolk
3 Individually Sized Graham Cracker Crusts
Lemon Slice & Raspberries, optional

Recipe
1. Over a low flame, mix the egg yolk, three tablespoons of powdered sugar, and the cream. Note: Make sure to use a low flame to avoid cooking the egg yolk. Tip: Make sure to not have any egg whites in the mix as they will cook into pieces of egg. If that does happen, simply scoop up the pieces with a spoon to keep the filling egg free. To get the egg yolk alone, crack an egg and while keeping it in the shell, allow the egg whites to drip into a bowl below.
2. After taking the filling off the stove, add in the juice of one Meyer lemon, three more tablespoons of powdered sugar, and stir over a low flame again until the mixture thickens.
3. Pour the mixture into the graham cracker crusts and refrigerate for one to two hours, or until the lemon filling sets.
4. Garnish with raspberries and a lemon slice.
5. Enjoy!

x Paris