Ingredients

  • 2 large lemons, zest and juice
  • 4 large eggs
  • 1 ¼ cups organic sugar
  • ½ stick unsalted butter

For the Crust

  • 2 cups cereal
  • 2 tablespoons honey or date syrup
  • 50 g melted butter

For Topping

  • Whipped cream or preferred garnishes

Preparation

  1. Prepare the Crust
    • Finely crush the cereal in a food processor.
    • In a medium bowl, mix crushed cereal with sugar. Stir in melted butter until well combined.
    • Press the mixture into the bottom and sides of an ungreased pie plate.
  2. Make the Filling
    • Preheat the oven to 325°F (160°C).
    • Zest and juice the lemons, then combine with sugar and butter in a saucepan.
    • Heat over medium, stirring occasionally, until the butter melts and sugar dissolves.
    • In a blender, beat the eggs. With the blender on low, slowly add the hot lemon mixture.
  3. Cook the Filling
    • Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until it thickens (5–7 minutes).
  4. Assemble and Bake
    • Pour the lemon filling into the prepared crust and smooth the top.
    • Bake for 15 minutes or until set.
  5. Chill and Serve
    • Refrigerate until chilled and firm.
    • Top with whipped cream or your choice of garnish before serving.

Enjoy your homemade lemon tart!

Rabia Yener