Lemon Tart

Lemon Tart
Lemon Tart

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • Crust:

  • 2/3

    C. pecans, lightly roasted & cooled

  • 1

    C. graham cracker crumbs

  • 1/4

    C. sugar

  • 1/2

    stick butter (unsalted), melted and cooled

  • Filling:

  • 2

    large egg yolks

  • 1-14oz. can sweetened condensed milk

  • 1/2

    C. freshly squeezed lemon juice

Directions

Preheat oven to 350 degrees F. In a food processor, finely grind the pecans with the graham cracker crumbs and the sugar. Blend in the butter. Press the mixture onto the bottom and sides of a 9" pie dish (I prefer a tart pan with removable sides) and bake until lightly browned, about 8 minutes. Let the pie crust cool on a rack. In a large bowl, beat the egg yolks with the condensed milk. Whisk in the lemon juice, a little at a time, until the filling is well mixed. Spoon the filling into the pie crust. Bake for about 15 minutes, or until the filling is set. Let the pie cool on a rack. Then chill for at least one hour. Garnish with whip cream and fresh berries.

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