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Lemon Tart

This delicious 7UP Lemon Tart is an easy summer dessert recipe with a sweet and tart 7UP lemon filling and a graham cracker crust. It is the perfect recipe for summer parties!
Course Dessert
Cuisine American
Keyword baking, lemon, summer dessert, tart
Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 2 hours 15 minutes
Total Time 25 minutes
Servings 12
Author Kat Jeter & Melinda Caldwell

Ingredients

Graham Cracker Crust:

  • 1 ¼ cups Graham Cracker Crumbs
  • ¼ cup Sugar
  • 5 tablespoons Butter melted

Lemon Filling:

  • 12 oz 7UP + ½ cup Water
  • 1 box Lemon Pie Filling see note below
  • 2 Egg Yolks
  • cup Water cold
  • 1 tablespoon Butter

Instructions

Graham Cracker Crust:

  • Preheat oven to 350 degrees F.
  • Combine all of the ingredients in a large bowl and stir together until fully combined.
  • Press mixture into an 11” tart pan, making sure to pack it in firmly and distribute it over the bottom and up the sides of the pan.
  • Bake for 5 minutes then remove from the oven and let it cool completely.

Lemon Filling:

  • In a small bowl combine lemon pie filling, 2 egg yolks, and cold water. Whisk together until fully mixed.
  • In a small saucepan combine 12 ounces of 7UP and ½ cup of water. Bring to a boil then turn heat down to medium.
  • Slowly add about 1/4 of the boiled 7UP mixture to the egg mixture, whisking constantly so the eggs don’t cook. This tempers the eggs so they won't scramble.
  • Add the tempered egg mixture to saucepan with the remaining 7UP mixture, stirring constantly.
  • Continue to cook the mixture over medium heat, stirring constantly until bubbles rise up to the surface. Cook for another 30 seconds then remove from the heat.
  • Add the butter stirring until it is combined.
  • Let the mixture cool for 5 minutes then pour it into the completely cooled graham cracker crust.
  • Leave the lemon tart on the counter until it cools to room temperature then place it in the refrigerate and chill at least 2 hours. If you are storing it overnight, cover with plastic wrap after 2 hours.

Notes

Note: This recipe has modified the instructions on the back of the pie filling box. Each brand of lemon pie filling will having varying instructions. If your pie filling instructions differ from these please follow the instructions on the back of your package substituting 7UP for the cold water. If your recipe requires more than 12 ounces of water add cold water to make up the difference.