Lemon & Honey Tart

There’s this thing I do. It’s called not conforming to the norm. While you all are posting beautiful red, white, and blue layered parfaits and fruit pizzas, I’m posting something completely unrelated to the holiday. In no way does that mean I’m not patriotic. You know what it means? It means I just ran out of time. I had complete intentions of following the norm with some strawberries and blueberries, but that just didn’t happen after the crazy week and weekend I had last week.

So this is what you get!

And let me tell you, this is so worth it. No berries or patriotism necessary. Just some classic light and fresh lemon and honey. It won’t leave you feeling heavy. It’ll give you the illusion that you have cooled off from this brutal heat.

Yes this is supposed to be a tart. Yes, I’ve put it in a springform pan. Who wants to buy me a tart pan? You do! You do! I found this recipe in the February 2012 edition of delicious. magazine, and I just couldn’t resist. I know, I bake with lemons a lot. I kinda can’t help it. They’re refreshing, and my tastebuds really like them.

As I kid, I used to love lemons so much that I would just suck on a lemon slice like it was an orange. I’ve passed that trait onto my son as well, as he did the same thing just the other day.

So you enjoy your pretty food. I got my tart in a springform pan. And besides, you’re gonna need something to eat the next day. Your body will be in red and blue food coloring shock, and you’ll need a cleanser.

It’s easy. It’s tasty. Just do it.

{well, it’s easy only if you have your springform pan in tight and don’t flip the crust out onto the floor while putting it in the fridge…}

Lemon & Honey Tart

adapted from delicious. magazine, February 2012 edition


20 whole graham crackers (the full rectangle, not the square)

5 Tablespoons butter, melted

3 Tablespoons honey

zest of 2 lemons, plus the juice

1 14-0unce can sweetened condensed milk

1/2 cup half & half

4 eggs

Preheat oven to 350 degrees F.

Place graham crackers in food processor and pulse until you have fine crumbs. Add butter and pulse to combine.

Press crumb mixture into the base and sides of a 8-9 inch tart or springform pan. Chill for 30 minutes or until firm.

Place honey, lemon zest and juice, condensed milk, half and half, and eggs in a bowl and whisk gently until combined.

Pour into the prepared crust and bake for 35 minutes or until just set but the center still has a slight wobble to it.

Cool in the pan to room temperature, then place in the fridge and chill for at least 2 hours or until cold and set.



  1. says

    Hi Holly! Just found your site via StumbleUpon. What a great “stumble”! I am not a fan of lemon based desserts but my Fiancee is. This looks easy enough for my novice cooking self to accomplish! Let’s see if we can impress her…


  1. […] After the water park, we hurried home to prepare our BBQ for my parents and brother & sister-in-law to come over. My honey made some great BBQ chicken for all (and I of course had a vegetarian version with a Quorn chickn’ breast), and it was an absolute hit. I also served cheesy potatoes and watermelon, my mom brought a yummy salad, and Amber brought apple crisp. YUM! We possibly had a second dessert of my lemon & honey tart. […]

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