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Meyer Lemon Tart

Blogger Paula Jones from Bell'alimento shares an Italian lemon tart recipe.

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  • prep time 20 min
  • total time 1 hr 15 min
  • ingredients 7
  • servings 6
 

Ingredients

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

SAVE ON THIS RECIPE!

LOCATION

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

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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.

Nutritional information

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