Tangy Lemon Tart

There's nothing like this classic tart
Editor
Tangy Lemon Tart

This is the quintessential French tart. This recipe calls for a pre-baked tart shells and as far as I'm concerned every pantry should have them. They make this sort of project a lot more managable.

Serve you tart with a little ice cream or whipped cream and it makes an extraordinary dessert!

10
Servings
33
Calories Per Serving
Deliver Ingredients

Ingredients

  • 4 whole eggs
  • 4 egg yolks
  • 3/4 Cups lemon juice
  • zest from 2 lemons
  • 8 Ounces butter, cut in dice

Directions

Preheat oven to 350 degrees.

Combine the eggs, yolks, sugar, juice and zest over a bain marie.

Add butter and cook, whisking occasionally until thick.

Strain into tart shell.

Bake until set, about 10-12 minutes.

Nutritional Facts

Total Fat
1g
1%
Carbohydrate, by difference
6g
5%
Protein
1g
2%
Vitamin C, total ascorbic acid
4mg
5%
Calcium, Ca
4mg
0%
Fiber, total dietary
1g
4%
Folate, total
2µg
1%
Magnesium, Mg
1mg
0%
Phosphorus, P
1mg
0%
Sodium, Na
11mg
1%
Water
29g
1%