Lemon Tart
By á-102748
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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
Details
Servings 8
Preparation
Step 1
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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