Monday, March 7, 2016

French Lemon Tart

If you like lemons, this unique and citrusy desert is for you! Even if you don't like lemons, give it a try. It has a lightness similar to a chiffon pie but the tartness of a lemon drop!

9-inch pie crust 
5 eggs
3/4 C sugar
4 lemons (zested and juiced)
1 C cream
powdered sugar
lemon zest
whipped cream

Roll out your pie crust. Line a 9-inch pie plate/tart pan.

Put the pie crust and pan in the fridge. Chill for thirty minutes.

Start on your filling. Beat the eggs and sugar together. Add the lemon zest and juice (reserve one tablespoon of zest for garnish). Whisk in the cream. Chill for one hour.

Put the pan with the pie crust from the fridge. Line the crust with wax paper and pour in pie weights or dried beans. Bake for 10 minutes at 375 degrees. Remove the wax and weights/beans and bake for five more minutes. Remove from oven.

When time's up, remove the filling from the fridge. Put the tart/pie pan on a baking sheet and pour the filling into the prepared crust.

Reduce the oven temperature to 275 degrees. Put the baking sheet with the tart into the oven. Bake 40 to 45 minutes or until set (just jiggly in the middle). Remove from oven and set aside to cool. Dust with powdered sugar.

Top with whipped cream and lemon zest.

Serve at your leisure!



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