Mix gelatin and evaporated milk in a bowl. Let the mixture rest for 5 – 7 minutes.
Combine the heavy cream, sugar, lemon zest, lemon juice, and gelatin mixture in a large pot. Mix until well combined (NOTE: the mixture will look thick; that is okay! It will loosen up while cooking). Bring the mixture to a soft boil over medium-high heat. Simmer for 3 - 5 minutes and then remove from the heat.
Whisk in the butter, vanilla, and salt. Mix until well combined.
Strain the lemon filling through a fine-mesh sieve into a bowl or a large measure cup. Let it cool for 30 minutes or until just slightly warm.
Pour the lemon filling onto the tart crust. Let it cool over the counter for 10 minutes. Then cover with plastic wrap and refrigerate until chilled, at least 2 hours.
Decorate with whipped cream and lemon slices if desired. Cut and serve.
STORE in the refrigerator for 3-4 days. FREEZE well covered for up to 2 months. Thaw overnight in the refrigerator.EXTRA TIPS:
Make sure to use fresh lemon for best results. Since we are using the zest of the lemon, try using organic lemons.
You can substitute gelatin for 1/4 teaspoon of Agar Agar powder. In that case, you don't need to mix with the evaporated milk, just sprinkle over the liquids (step 2) and mix well until dissolved.
A 9–10-inch tart pan works best for this recipe.
You can make the tart crust a day or two in advance, just store it in an air-tight container until ready to use. If you are short of time, you can alternately use a store-bought or homemade graham cracker crust.
Make sure to refrigerate your lemon tart for at least 2 hours before slicing.
If you’re going to make this recipe, please read the whole post content to see the step-by-step photo tutorial, get lots of tips, tricks, and variations. ★ Did you make this recipe? Don't forget to give it a star rating below!Please note that nutritional information is a rough estimate, and it can vary depending on the products used.