Lemon Tart



1 Refrigerated Pie Shell For A 1 Crust Pie (1/2 Package)

3 Large Eggs

3 Large Egg Yolks

1 Cup Plus 2 Tbsp Sugar

2 Tbsp Grated Lemon Zest

1/2 Cup Fresh Lemon Juice

1 Stick Butter, Cut Into Small Pieces


Preheat oven to 350F. Lightly using a non-cooking spray grease a 10 inch fluted tart pan with removable bottom. Pie weights or beans.

In the top of a double boiler, whisk together whole eggs and yolks, sugar, zest and lemon juice. Cook, whisking frequency, until mixture is thick enough to coat back of spoon. Remove pan from heat and add butter a bit at a time, letting each addition melt before adding another. Transfer to a bowl and chill until pie shell is baked.

Fit the dough into prepared tart pan. Line shell with foil and fill with pie weights or beans. Bake until light brown and set, 15-20 minutes. Carefully remove weights and cook an additional 10 minutes more or golden brown.

Preheat broiler. Put tart pan on a baking sheet, pour lemon mixture into shell. Broil tart about 6 inches from heat until filling is golden, about 3-5 minutes (be careful not to burn). Cool completely in pan on rack.



8 servings


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