Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 8 ounces white chocolate, chopped
- 1 cup heavy cream
- 3 large egg yolks
- 1/4 cup fresh lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
- Preheat your oven to 350°F (175°C).
- Combine graham cracker crumbs, melted butter, and sugar in a mixing bowl. Press firmly into a 9-inch tart pan to form a crust.
- Bake crust for about 10 minutes, or until lightly golden. Remove and let cool.
- Melt white chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Heat heavy cream in a saucepan over medium heat until simmering. Remove from heat and whisk in melted white chocolate.
- In a separate bowl, whisk egg yolks and gradually add the warm cream mixture.
- Stir in lemon juice, lemon zest, vanilla extract, and salt until combined.
- Pour filling into the cooled crust and bake for 15-20 minutes until just set.
- Cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
- Garnish with whipped cream and additional lemon zest before serving.
- Prep Time: 30
- Cook Time: 30