Meyer Lemon Tart

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

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Servings 6

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ingredients 7
Prep Time 20 min
Total Time 1 hr 15 min

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

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Directions

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.