“My taste in food is pretty simple,” writes Sara Hainsworth of Frederick, Maryland. “I’m a meat-and-potatoes — and chocolate — kind of person. This lemon tart recipe is my husband, Greg’s, specialty. Greg and I cook together a lot, which is fun and makes weeknight dinners and cooking for friends easier to manage now that we’re starting our own family.”

For a chocolate-fix variation, Sara suggests filling purchased three-inch chocolate tartlet shells with the lemon curd. Or brush melted sweet chocolate over the graham cracker crust before filling. Begin this recipe four hours to one day ahead.

Makes 6 to 8 servings.

INGREDIENTS

  • 10tablespoons (1 1/4 sticks) unsalted butter
  • 1/4cup (packed) golden brown sugar
  • 7whole graham crackers, finely crushed1/2cup whole milk
  • 1teaspoon unflavored gelatin
  • 1cup plus 1 tablespoon sugar
  • 1/2cup fresh lemon juice
  • 2teaspoons grated lemon peel
  • 2large eggs1 1/4cups chilled whipping cream

    DIRECTIONS

    Melt 6 tablespoons butter in medium skillet over medium-high heat. Whisk in brown sugar. Whisk until mixture bubbles thickly, about 2 minutes. 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.

    Pour milk into small custard cup. Sprinkle gelatin over. Let stand until gelatin softens, about 15 minutes. Whisk 1 cup sugar, lemon juice, and lemon peel in heavy medium saucepan to blend well. Whisk in eggs, then remaining 4 tablespoons butter. Whisk over medium heat until custard thickens and just begins to boil, about 5 minutes; remove from heat. Add gelatin mixture; whisk until gelatin dissolves. Let stand until beginning to set, about 10 minutes. Pour warm filling into crust. Chill until filling is firm, at least 3 hours and up to 1 day.

    Beat cream and remaining 1 tablespoon sugar in medium bowl until peaks form. Pipe or spoon cream over tart. Serve immediately or chill up to 4 hours.