Lemon Tart


  1. For the crust, preheat the oven to 350°F (180°C). Lightly grease a 9-inch (23 cm) pie plate or round tart pan with a removable bottom.
  2. Stir the graham (or other) crumbs and melted butter together until evenly combined, then press into the pie plate. Bake for 10 minutes and cool completely on a rack before filling.


This crust is really versatile and easy to handle. Use your preferred crumbs to enhance your dessert.

Pressing the crumb evenly into the patterned sides of a fluted tart pan is important for looks and for structure. I use the back of a tablespoon to first press the crumbs up the sides, placing the fingers of my other hand flat on the top of the pan as I press, to get a clean top edge to the tart shell that isn’t too thin. Once the sides are complete, I spread and press the remaining crumbs into the bottom with the back of the spoon.

Recipe from Baking Day with Anna Olson, Appetite by Random House, 2020