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Sweet Tea Lemonade Tart

August 20, 2014

This sweet tea lemonade tart is everything you love about an “Arnold Palmer” made into a custard and served in an animal cracker crust!
sweet tea lemonade tart | chattavore
Happy lemonade day! Seriously – today is “National Lemonade Day“. I figured that you guys could go just about anywhere and get a recipe for lemonade (though that doesn’t mean I’ll never do lemonade for you) so I made you a sweet tea lemonade tart.
sweet tea lemonade tart | chattavore
I love pretty much everything lemon…lemon pie, lemon ice cream, lemonade, lemon cake, what have you. I discovered this summer that I also like the ubiquitous combination of sweet tea and lemonade known as the Arnold Palmer or the half and half. You’ll never guess where I discovered that: Starbucks.
sweet tea lemonade tart | chattavore
I usually don’t even go to Starbucks, just because I can’t bear to pay those prices for something that I can make at home for just a few cents. However, this summer I went there with a couple of friends, one of whom was getting ready to drive to Knoxville at 10:00 p.m., so she needed a venti iced coffee. I chose a shaken sweet tea lemonade, AKA an Arnold Palmer.
sweet tea lemonade tart | chattavore
That got me thinking: wouldn’t the tea & lemonade combo be great in a dessert? I noticed a few weeks ago multiple Facebook friends were posting pictures of a sweet tea and lemonade cake, which I quickly figured out had come from a recent issue of Southern Living. Then I saw a lemon cheesecake in my Cook’s Illustrated Baking Book and all of a sudden I had an epiphany. Sweet tea lemonade tart….hmmm.
sweet tea lemonade tart | chattavore
I borrowed the idea of the animal cracker crust from the lemon cheesecake recipe, though I actually got the proportions from ol’ Betty Crocker. As for the filling, Ina Garten never fails to deliver fantastic recipes…so I infused some lemon juice with Luzianne tea bags and made curd from it. Perfect.
sweet tea lemonade tart | chattavore
I took this to a Sunday lunch at my church. Not a single piece of it was left….except the piece that I cut out of it for photos then stashed in my fridge, because, you know, you can’t take a bite then put it back in the pan. And the cook has to have a snack for later!

This sweet tea lemonade tart was perfect, tart, sweet, cold, gooey….delicious.

What’s your favorite lemon dessert?
sweet tea lemonade tart | chattavore

Mary

Yield: 1 9-inch tart

Sweet Tea Lemonade Tart

The recipe for the animal cracker crust is from Betty Crocker . The filling is adapted from Ina Garten's page on FoodNetwork.com .

20 minPrep Time:

20 minCook Time:

40 minTotal Time:

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Ingredients

  • 8 ounces Barnum animal crackers
  • 1/3 cup unsalted butter, melted
  • 2 tablespoons sugar
  • juice of 5 lemons
  • 2 family-size tea bags
  • 1 ½ cups sugar
  • 1 stick butter, at room temperature
  • 4 large eggs
  • 1/8 teaspoon salt
  • whipped cream, for serving (optional)
  • lemon slices, for garnish (optional)

Instructions

  1. To make the crust: Preheat the oven to 350 degrees. Process the animal crackers to a fine crumb in a food processor. Scrape into a bowl and add the melted butter and sugar. Stir together until completely combined. Press into a 9-inch tart pan with a removable bottom. Bake for about 10 minutes. Set aside to cool completely.
  2. While the crust is cooling, make the filling: Juice the lemons and heat for about 1 minute in the microwave. Steep the tea bags in the lemon juice for about five minutes. Press as much liquid out of the tea bags as possible then discard the tea bags. Add enough water to the lemon juice/tea mixture to make ½ cup. Using an electric mixer, cream together the sugar and butter. Add the salt then add the eggs one at a time. FInally, add the lemon juice and mix until well combined.
  3. Place the lemon mixture into a 2-quart saucepan. Cook over medium heat, stirring constantly, until thickened (about 175 degrees, just below a simmer). Pour into the tart shell and allow to cool to room temperature, then refrigerate until ready to serve.
  4. Serve cold, garnished with whipped cream and lemon slices.

Notes

The prep time does not include 3 hours of inactive prep time to chill the tart.

7.8.1.2
311
https://chattavore.com/sweet-tea-lemonade-tart/

sweet tea lemonade tart | chattavore

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Filed Under: By Course, Dessert, Recipes Tagged With: desserts, fruit, pies By Mary // Chattavore 13 Comments

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Comments

  1. bamajammer says

    August 20, 2014 at 9:53 am

    Would this recipe work with limes instead of lemons. I like limes a lot more than I do lemons.
    Reply
    • Chattavore says

      August 20, 2014 at 11:57 am

      Sure would!
      Reply
      • bamajammer says

        August 20, 2014 at 2:56 pm

        Thanks you for the advice. I'm not a big sweet eater, but am looking forward to making this tart this weekend!
        Reply
        • Chattavore says

          August 20, 2014 at 7:15 pm

          Let me know what you think!
          Reply
  2. huntfortheverybest says

    August 20, 2014 at 4:14 pm

    this looks divine. love the creative crust!
    Reply
    • Chattavore says

      August 20, 2014 at 7:15 pm

      Thanks! My husband hates graham crackers so I've been wanting to try the animal cracker crust as a sub for a graham cracker crust for a while!
      Reply
  3. Thalia @ butter and brioche says

    August 20, 2014 at 5:46 pm

    this tart looks delicious! curious to know what the added tea flavour tastes like.. definitely craving a slice.
    Reply
    • Chattavore says

      August 20, 2014 at 7:14 pm

      It's just a very mild hint of tea flavor, Thalia. The lemon is definitely the dominant flavor, but the tea cuts the sweet/sourness or it. I'd love to have a slice myself!
      Reply
  4. Jessie Weaver says

    August 20, 2014 at 9:03 pm

    My husband actually saw the arnold palmer-y cake on Southern Living and made it. (And he does NOT bake or even cook much at all, but such was his longing for that cake.) Unfortunately the cake was not really that great, although the icing was pretty delicious. This looks way better!
    Reply
    • Chattavore says

      August 20, 2014 at 9:16 pm

      That's seriously disappointing because I really wanted to make that cake. I guess that means that I need to come up with a better version!
      Reply
  5. Susan T says

    September 21, 2019 at 3:53 pm

    Hi Mary, I tried to use the print feature for this recipe but noticed the amounts of butter and salt seem to be missing. On my screen, they just show as a question mark. Can you help me with correct amounts please? I am super intrigued to try this recipe and yummy sounding crust! Thank you in advance, Suze T.
    Reply
    • Mary // Chattavore says

      September 24, 2019 at 9:38 pm

      Hi, Susan! Sorry it took me a couple of days to respond. I don't know why my recipe plug-in does that to the amounts sometimes. I've updated and it should show up correctly now!
      Reply

Trackbacks

  1. The Best Food Blogs the Volunteer State has to Offer says:
    November 13, 2014 at 1:22 pm
    […] Chattavore is run by Mary Haymaker, a native Tennessean based in Chattanooga who prides herself on creating authentic Southern recipes. And I’d have to agree, just on the basis of what might be the most Southern recipe known to man: sweet tea and lemonade pie. […]
    Reply

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About Chattavore

Hi, I'm Mary! Welcome to Chattavore, a destination for people who want to feed themselves and their families well every day! Life can be crazy, which means that getting dinner on the table can be a challenge (more often than not!) and my mission is to take all your favorite recipes and figure out how to serve them on a Tuesday.

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Want recipes from scratch & restaurant reviews in your inbox weekly?
Subscribe below to get Chattavore's weekly newletter AND a free set of recipe cards to help you learn to cook from scratch!
Your information will *never* be shared or sold to a 3rd party.
 

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