Meyer Lemon Tart

This quick and citrusy Italian-style tart is bursting with fresh lemon flavor. MORE+ LESS-

Paula Jones

March 19, 2012

Pillsbury™ refrigerated pie crust, softened as directed on box

eggs

3/4

cup granulated sugar

Grated peel of 2 medium Meyer lemons

Juice of 1 medium Meyer lemon

tablespoons unsalted butter, softened

Powdered sugar

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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.