Lemon Snap Tart Crust
Updated: Aug 25
A quick, easy and deliciously sweet and zesty accompaniment to any fruit tart.
If you are a fan of fruit tarts like me, you will want to pair it with this sweet and zesty Lemon Snap Tart Crust. I always try to make a point to keep a box of Sweetzels cookies on hand for when I feel inspired to make a tart dessert. Their cookies have made some incredible crusts for me in the past and I am a diehard fan. This crust in particular was paired with a Lemon Banana Cream Tart (recipe coming soon) that I made for dessert after going out to dinner in historic downtown Easton, PA. It was a bright and tasty treat to cap off the evening.
Time: 30 minutes
Yield: 1-9.5" tart crust
20 to 25 Sweetzels Lemon Snaps
1/2 cup unsalted butter, melted
1/2 tsp cinnamon
Zest of 1 lemon
In a microwave-safe dish, microwave butter on high for 15 seconds. Stir, and continue to microwave at 10-second intervals until melted. Set aside and allow to cool slightly.
In a food processor, manually pulse about 4 or 5 cookies at a time until small crumbs form. Transfer to a medium mixing bowl and repeat with the remaining cookies.
Add the lemon zest and cinnamon and mix to combine.
Add the butter to the cookie crumbles and mix until well combined and all of the crumbles are wet.
Transfer crumbles to a 9-inch tart pan and evenly press into the bottom and up the sides of the pan. Refrigerate for at least 30 minutes before filling.