Lemon Tart
"This is an elegant but easy dessert. I got the recipe from a good friend. Time to make includes cooling time."
- Ready In:
- 2hrs 20mins
- Ingredients:
- 8
- Serves:
-
10
ingredients
- 1 refrigerated 9-inch pie shell
- 5 eggs
- 3⁄4 cup sugar, plus
- 1 tablespoon sugar
- 3⁄4 cup lemon juice
- 2 tablespoons grated lemon zest
- 1 cup heavy cream
- lemon zest (optional)
directions
- Preheat oven to 450 degrees.
- Coat 9-inch tart plan with removable bottom with cooking spray; place on baking sheet.
- Fit dough in pan; fold in extra dough, pressing against side of pan.
- Prick bottom with fork.
- Line with foil; fill with dried beans or rice.
- Bake 5 minutes or until lightly brown; reserve.
- Reduce oven to 350 degrees.
- Whisk eggs and 3/4 cup sugar.
- Whisk in juice, zest and 1/3 cup heavy cream.
- Pour into crust.
- Bake 25 minutes or until set.
- Cool on rack.
- Remove side of pan.
- Beat remaining cream and sugar until soft peaks form.
- If desired, transfer to pastry bag fitted with star tip; pipe or spoon over tart.
- If desired, garnish with lemon zest.
- For a pretty garnish, use a vegetable peeler to create wide strips of zest from a lemon.
- Cut the zest into thin slivers.
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Reviews
-
This was delicious. It tasted just like a lemon meringe pie. Thank you
RECIPE SUBMITTED BY
CookingONTheSide
Carnegie, Pennsylvania
I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!
