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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.
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You can substitute regular lemons for the Meyer lemons.
Garnish with additional lemon peel for more lemon flavor.
Chill completely for a firmer tart.
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No nutrition information available for this recipe
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