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Meyer Lemon Tart

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  • Prep 20 min
  • Total 1 hr 15 min
  • Ingredients 7
  • Servings 6
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This quick and citrusy Italian-style tart is bursting with fresh lemon flavor.
By Paula Jones
Created Mar 19, 2012
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  • 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.

Tips from the Pillsbury Kitchens

  • tip 1
    You can substitute regular lemons for the Meyer lemons.
  • tip 2
    Garnish with additional lemon peel for more lemon flavor.
  • tip 3
    Chill completely for a firmer tart.

Nutrition Information

No nutrition information available for this recipe
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