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Meyer Lemon Tart

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  0 reviews
  • 20 min prep time
  • 1 hr 15 min total time
  • 7 ingredients
  • 6 servings
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This quick and citrusy Italian-style tart is bursting with fresh lemon flavor.

Recipe by Paula Jones
March 19, 2012

1
Pillsbury™ refrigerated pie crust, 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

Steps

  • 1 Heat oven to 350°F.
  • 2 Spray 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.
  • 3 In 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.
  • 4 Bake 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.
  • 1 Heat oven to 350°F.
  • 2 Spray 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.
  • 3 In 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.
  • 4 Bake 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.

Expert Tips

You can substitute regular lemons for the Meyer lemons.

Garnish with additional lemon peel for more lemon flavor.

Chill completely for a firmer tart.

No nutrition information available for this recipe
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