Lemon Tart

Lynnda Cloutier


This is an easy and refreshing dessert.


★★★★★ 1 vote



  • ·
    1 pie crust for a 9 inch pan
  • ·
    grated rind of 2 to 3 lemons
  • ·
    2/3 cup freshly squeezed lemon juice
  • ·
    1/2 cup superfine sugar
  • ·
    4 t. heavy cream
  • ·
    4 eggs, plus 3 eggs yolks
  • ·
    powdered sugar for dusting

How to Make Lemon Tart


  1. Preheat oven to 375. Roll out pastry for pie crust thinly and use to line a 9 inch pie pan. You may also use a store bought pie crust. Prick base of pastry. Line pastry shell with foil and fill with pastry weights. Bake for about 15 minutes until edges are set and dry. Remove foil and baking weights and continue baking for 5 to 7 minutes more until golden. Put lemon rind, juice and sugar in bowl. Beat until mixed and then gradually add the heavy cream and beat until well beaten. Beat in eggs, one at a time, then beat in egg yolks and pour filling into pastry shell. Bake for 15 to 20 minutes until filling is set. If pastry begins to brown too much, cover edges with foil. Let cool. Dust with powdered sugar before serving. Makes 8 servings.
    Taste of Italia

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About Lemon Tart

Course/Dish: Pies

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