lemon tart with whipped cream

Photo by Jen Causey

Lemon Tart

Makes 8



  1. 1 of 3 Heat oven to 325 degrees . In a saucepan, combine 4 tsp lemon zest and 3/4 cup lemon juice with sugar and butter. Heat over medium, stirring occasionally, until butter melts and sugar dissolves.
  2. 2 of 3 Combine eggs and yolks in a blender. With blender running on low, carefully add hot lemon mixture. Pour mixture from blender into saucepan and cook over med-low to medium until thickened, 5 to 7 min, stirring constantly. Pour into Pre-baked Pie Crust and smooth top.
  3. 3 of 3 Bake 15 min, until set but still shiny. Refrigerate until chilled and firm. Top with whipped cream, if desired. Quick Tip: Roll lemons between your palm and the counter before juicing. This helps to break apart the pulp, maximizing the amount of juice you'll get.

Pre-baked Pie Crust

  1. 1 of 1 Fit store-bought pie crust into a 10-inch removable-bottom tart pan or 9-inch pie plate. Line crust with foil and fill with pie weights (or try dry beans or rice). Bake at 425 degrees for 10 min. Remove foil and weights; bake 7 to 10 min more.
Nutrition Information for Lemon Tart
Servings Per Recipe: 8
Per Serving: 0 g fiber, 46 g carb., 11 g sat. fat, 22 g Fat, total, 172 mg sodium, 6 g pro., 32 g sugar, 392 kcal cal.
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Printed from FamilyCircle.com 08/21/2019