Lemon Tart

By á-102748

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.