No-Bake Lemon Cream Tart

Ingredients

• 2 large eggs 
• 1 teaspoon gelatin powder unflavored
• 0.3 cup brown sugar packed ()
• 7  graham crackers whole crushed finely
• 0.5 cup juice of lemon fresh
• 2 teaspoons lemon zest grated
• 1 cup sugar 
• 10 tablespoons butter unsalted ()
• 1.3 cups whipping cream chilled
• 0.5 cup milk whole

Equipment

• bowl
• frying pan
• sauce pan
• whisk
• tart form

Directions

1. Melt 6 tablespoons butter in medium skillet over medium-high heat.
2. Whisk in brown sugar.
3. Whisk until mixture bubbles thickly, about 2 minutes.
4. Mix in cracker crumbs; stir 1 minute. Using back of fork, press warm crumb mixture over bottom and up sides of 9-inch-diameter tart pan with removable bottom. Cool crust completely.
5. Pour milk into small custard cup.
6. Sprinkle gelatin over.
7. Let stand until gelatin softens, about 15 minutes.
8. Whisk 1 cup sugar, lemon juice, and lemon peel in heavy medium saucepan to blend well.
9. Whisk in eggs, then remaining 4 tablespoons butter.
10. Whisk over medium heat until custard thickens and just begins to boil, about 5 minutes; remove from heat.
11. Add gelatin mixture; whisk until gelatin dissolves.
12. Let stand until beginning to set, about 10 minutes.
13. Pour warm filling into crust. Chill until filling is firm, at least 3 hours and up to 1 day.
14. Beat cream and remaining 1 tablespoon sugar in medium bowl until peaks form. Pipe or spoon cream over tart.
15. Serve immediately or chill up to 4 hours.