Ball Jar Lemon Tarts

This lemon tart has a wonderful consistency and has a refreshing tangy taste.  You can bake these in advance or prepare them easily on the stovetop after you arrive at a campsite.

Serves 8

8   1/2 pint canning jars with lids

Ingredients

5 egg yolks

1 1/3 cup sugar

1 1/2 cups water

6 tbsp cornstarch with 6 tbsp water

1/4 tsp salt

2 lemon, zested

1/2 cup lemon juice

2 tbsp butter

Crust

1 1/2 cups graham crackers

1/3 cup sugar

6 tbsp butter, melted

Directions

  1. In a medium bowl combine graham cracker crumbs, melted butter and sugar.  Stir to combine.
  2. Place 3 heaping tbsp of the crumb mixture in the bottom of each 1/2 pint Ball jar (canning jar).
  3. Press crumb mixture with the back of a tbsp to form a crust then set jars aside.
  4. In a medium saucepan, combine sugar and water.  Stir and warm over medium heat until liquid comes to a boil.
  5. Lower heat to simmer, combine cornstarch and water slurry and add to the sugar solution.
  6. Whisk mixture as it simmers until the sauce thickens, then turn off the stovetop.
  7. In a medium bowl whisk 5 egg yolks, set aside.
  8. Next, gradually whisk 2 tbsp of the thickened sugar mixture into the yolk mixture.  Repeat again whisking                 in another 2 tbsp. of the sugar mixture with the yolks.
  9. Add yolk mixture to the remaining sugar mixture and whisk to combine.
  10. Whisk in butter to the sugar mixture.
  11. Whisk in lemon juice and zest to the sugar mixture.
  12. Turn stovetop to low and simmer and stir for 2 minutes
  13. Pour lemon filling over the graham cracker crust lined ball jars, cool to room temperature.
  14. Cover the canning jars with the lids, refrigerate and enjoy within the next 4 days.

Note:  You can use any homemade or store bought pie filling!

 





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