Best Lemon Tart (by Kevin Lee Jacobs) serves 8
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 medium lemon apx.4.5 oz washed NOT peeled1.5 cups granulated cane sugar1 stick unsalted butter , diced4 large eggs Plus 1 yolk2 TBSP cornstarch1/4 Tsp kosher salt1 prebaked "Pate Brissee Sucree" ,you can find this recipe at www.kevinleejacobs.comI used a Marie Callender pastry shell
Place oven rack in middle of oven , heat to 350F.
Cut lemon in1/4 " slices ,remove the seeds.
Put lemon slices peel and all in food processor with the sugar and butter, process for about 10 sec. until pureed.
Add the whole eggs and the yolk, plus salt and corn starch. Replace the lid and whirl until a smooth puree is achieved about 15 sec.
Set the tart shell on baking sheet, pour lemon puree into shell and bake until filling is set 35 - 40 min.
The tart is done when filling barely shivers when shaken.
Let cool on wire rack. Dust with confectioners sugar if you like. and serve.
Will last at least 2 days in fridge.
Serving Size: makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user INGMARIE.
Cut lemon in1/4 " slices ,remove the seeds.
Put lemon slices peel and all in food processor with the sugar and butter, process for about 10 sec. until pureed.
Add the whole eggs and the yolk, plus salt and corn starch. Replace the lid and whirl until a smooth puree is achieved about 15 sec.
Set the tart shell on baking sheet, pour lemon puree into shell and bake until filling is set 35 - 40 min.
The tart is done when filling barely shivers when shaken.
Let cool on wire rack. Dust with confectioners sugar if you like. and serve.
Will last at least 2 days in fridge.
Serving Size: makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user INGMARIE.
Nutritional Info Amount Per Serving
- Calories: 436.4
- Total Fat: 24.4 g
- Cholesterol: 165.0 mg
- Sodium: 208.1 mg
- Total Carbs: 52.3 g
- Dietary Fiber: 0.6 g
- Protein: 5.2 g
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