Lemon Lime Basil Tart Recipe

This lemon-lime basil tart is my go-to because it perfectly balances sweet and tangy flavors with the refreshing kick of basil, making every bite feel like a well-deserved mini-vacation. Plus, it’s a crowd-pleaser that never fails to impress, whether I’m hosting friends for brunch or just treating myself to something special!

The taste of my Lemon Lime Basil Tart is nothing short of refreshing. With a filling that is both tangy and sweet, it is an excellent way to showcase the culinary delight that is the combination of fresh basil and citrus.

A perfect balance of 1/2 cup of fresh lemon juice plus 2 tablespoons of lime juice, harmonizing with sweetened condensed milk, makes for a filling that is a party for your taste buds. But don’t forget the absolutely necessary basil—a good amount of it makes this tart something exceptional.

And then there’s the crust. Made from (and I might as well just tell you now) 1 and 1/2 cups of crushed graham crackers, plus some sugar and melted butter.

Ingredients

Graham crackers: High in carbs, they add a delicious sweetness and crunch.

Lemon juice: Delivers zesty citrus taste and is abundant in vitamin C.

Lime zest: Supplies a fresh fragrance, boosts sourness.

Makes filling creamy and sweetened: Sweetened condensed milk.

Basil leaves: Provide distinctive aromatic flavor, and lend freshness.

Yolks of eggs: Thicken filling, rich in proteins and fats.

Ingredient Quantities

• 1 and 1/2 cups crushed graham crackers
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted
• 1/4 teaspoon salt
• 1 can (14 ounces) sweetened condensed milk
• 1/2 cup freshly squeezed lemon juice
• 2 tablespoons freshly squeezed lime juice
• 1 tablespoon lemon zest
• 1 tablespoon lime zest
• 3 large egg yolks
• 1/4 cup fresh basil leaves, finely chopped
• 1 cup heavy cream (for optional topping)
• 2 tablespoons powdered sugar (for optional topping)
• 1 teaspoon vanilla extract (for optional topping)
• Basil leaves, for garnish
• Lemon and lime slices, for garnish

Instructions

1. Set your oven to 350°F (175°C) to warm up. In a mixing basin, amass the broken-up graham crackers, the white sugar, the liquid butter, and the salt. Stir until the pieces of cracker are all but a few crumbly ones evenly coated, and the mixture looks like wet sand.

2. Firmly press the graham cracker mixture into the bottom and up the sides of a 9-inch tart pan. The bottom of a glass or measuring cup works well for pressing down evenly.

3. Place the crust in the preheated oven for 8 to 10 minutes until it turns a golden brown. Take the crust out of the oven. The crust requires complete cooling before it can be filled.

4. In another bowl, blend the sweetened condensed milk, lemon juice, lime juice, lemon zest, lime zest, and egg yolks into an even mixture. We whisked for this step because it’s easy, and the ingredients listed above do not require any special treatment.

5. Incorporate the basil leaves—now finely chopped—into the lemon-lime filling mixture.

6. Fill the cooled crust with the filling, spreading it evenly with a spatula.

7. Put the tart in the oven and bake it for 15-18 minutes until it is set. The center should be slightly jiggly but not runny.

8. Take the tart from the oven and allow it to cool to room temperature. Afterward, place it in the refrigerator for no less than 2 hours, or until it is completely cold and set.

9. To make the optional topping, whip the heavy cream together with the powdered sugar and vanilla extract until soft peaks form.

10. Before serving, optionally top with whipped cream, and garnish with basil leaves and lemon and lime slices. Serve chilled.

Equipment Needed

1. Oven
2. 9-inch tart pan
3. Mixing bowls (2)
4. Spoon or spatula for stirring
5. Glass or measuring cup for pressing crust
6. Whisk
7. Finely chopping knife
8. Spatula for spreading
9. Refrigerator
10. Hand mixer or stand mixer (for whipping cream)
11. Measuring cups and spoons

FAQ

• Q: Can I use a pre-made graham cracker crust instead?Yes, you can use a pre-made graham cracker crust to save time, but making the crust from scratch can add a personal touch.
• Q: How can I ensure the tart filling sets properly?Ensure that the egg yolks are beaten well into the mixture and that the tart is baked until the edges are set yet the center is still somewhat wobbly.
• Q: Is it necessary to use both lemon and lime in the recipe?The flavor balance offered by a combination of lemon and lime is unique. You may adjust the ratio of these two ingredients or use only one if that’s your preference.
• Q: Can I substitute dried basil for fresh basil in the recipe?B: The more vivid flavor and aroma of fresh basil is hard to beat. Dried basil can serve in a pinch and take care of the basic business of basil, but its flavor is less vibrant.
• Q: What’s the best way to zest citrus fruits without a microplane?A: The best way to get the citrus peels finely chopped is to use the fine side of a box grater. If you don’t have a grater or don’t want to use one, you can use a vegetable peeler. Make sure to take thin sheets of the peel (not too thick, as that would change the texture of the end product) and chop them finely.
• Q: How should I store the tart?A: Keep the tart in the fridge, covered, for as long as 3 days. Chill it for the best presentation.

Substitutions and Variations

1 and 1/2 cups crushed graham crackers can be swapped with crushed digestive biscuits or crushed vanilla wafers.
You can substitute 1/4 cup coconut sugar or 1/4 cup light brown sugar for 1/4 cup granulated sugar.
Unsalted butter, melted: 6 tablespoons; can be replaced with: coconut oil, melted: 6 tablespoons.
1/4 cup finely chopped fresh basil leaves may be substituted with 1/4 cup finely chopped mint leaves for a different aromatic flavor.
For a dairy-free option, you can substitute 1 cup of coconut cream for the heavy cream in this recipe.

Pro Tips

1. Crust Texture To achieve a perfectly crunchy and flavorful crust, consider briefly toasting the graham cracker crumbs before mixing them with the other crust ingredients. This enhances the nutty flavor of the crackers.

2. Juicing Citrus Roll the lemons and limes on the countertop with your palm before juicing. This will help release more juice and make the squeezing process easier.

3. Zesting Technique Use a microplane or fine grater for zesting to ensure you get only the flavorful outer peel of the lemons and limes, avoiding the bitter white pith underneath.

4. Chill Time Ensure the tart is thoroughly chilled before slicing and serving. This allows the flavors to meld beautifully and the filling to set properly, making the tart easier to slice cleanly.

5. Whipping Cream Consistency For a stable whipped cream topping, make sure your bowl and beaters are chilled before whipping the cream. This helps achieve soft peaks more quickly and maintains the cream’s texture.