Meyer Lemon Tart
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By
Paula Jones
Created Mar 19, 2012
This quick and citrusy Italian-style tart is bursting with fresh lemon flavor.
Meyer Lemon Tart
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- Prep Time 20 min
- Total 1 hr 15 min
- Ingredients 7
- Servings 6
Ingredients
- 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
- 3 eggs
- 3/4 cup granulated sugar
- Grated peel of 2 medium Meyer lemons
- Juice of 1 medium Meyer lemon
- 5 tablespoons unsalted butter, softened
- Powdered sugar
Instructions
-
Step1Heat oven to 350°F.
-
Step2Spray 9-inch tart pan with removable bottom with cooking spray. Press pie crust in bottom and up side of tart pan. Prick bottom and side with fork. Set aside.
-
Step3In large bowl, beat eggs and granulated sugar with electric mixer on medium speed. Beat in lemon peel, lemon juice and butter until well mixed. Pour into crust-lined pan.
-
Step4Bake 25 minutes. Cool 30 minutes on cooling rack. Refrigerate until serving time. Sprinkle with powdered sugar just before serving. Cover and refrigerate any remaining tart.
Nutrition
No nutrition information available for this recipe
Tips from the
Pillsbury Kitchens
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