Lemon Berry Tart
Life is a funny thing – full of ups and downs, great joy and sorrow, heartache and love. A mother’s greatest gift to her child are roots and wings to navigate this sometimes bumpy life and I find myself using these tools more than ever these days.
I am grateful to be a mother today but I am even more grateful to the woman who taught me how to be a mother. It’s funny that at age 36, I need her just as much today as my 14 month old needs me.
We love you to the moon and back – Happy Mother’s Day!
1/2 cup almonds, dry roasted and unsalted
1 cup graham cracker crumbs
1 tbsp sugar
1/4 tsp cinnamon
3 tbsp butter
1 – 14 oz. can sweetened condensed milk, fat free
2 eggs, separated
1/3 cup lemon juice, fresh
1 tsp lemon zest
1 tbsp sugar
strawberries and whipped cream for garnish
Preheat oven to 325 degrees.
Grind almonds in a food processor until finely ground. Combine almonds with graham cracker crumbs, sugar, cinnamon and melted butter.
Press mixture into a tart pan with a removable bottom. Make sure to firmly pack the crust down with the bottom of a glass. Bake for 5 minutes and then let cool.
In small bowl, whisk together condensed milk, egg yolks, lemon juice and lemon zest and then set aside.
In a separate bowl, beat egg whites and sugar until stiff peaks form.
Fold egg whites into the condensed milk mixture and the pour into the tart pan.
Bake for 20-25 minutes until center is set. Let cool for an hour on a wire rack and then transfer to fridge and let chill for another hour before serving.
Serve with whipped cream and a strawberry.