The name says it all...'lemon' + 'tart'!
A wonderfully refreshing summer dessert. The first one I made was with 'regular' lemons and then I made another one over the weekend with Meyer lemons. A slight taste difference but both of them work well.
1 premade pie crust (I use the Pillsbury rolled up refrigerated pie crusts. Let sit at room temp until it is easy to unroll.)
3 lemons (for zest & juice)
1 1/2 c sugar (reduce sugar by 1/4-1/2 c for Meyer lemons)
1/2 c flour
Unroll pie crust into a tart or quiche pan. (A pie pan or large cake pan will also work.) Prick bottom and sides to keep from puffing up. Bake at 450 for 15-20 minutes until lightly browned. (I found this works much better than the pie weights from the Kiwi Tart recipe.)
While the crust is baking, zest and juice the lemons. You should have at least 2 tbsp of zest and a 1/2 c of juice. If the lemons are cold, nuke them for 5-10 seconds before juicing to get more juice out of them. If 3 lemons aren't enough, juice another.
Whisk the eggs, lemon juice, lemon zest, sugar and flour together.
Let pie shell cool a bit before pouring lemon mixture in. Bake at 350 for 25-30 minutes. Center should be well set, not wiggly at all. Let cool & refrigerate. Slice into wedges, dust with powdered sugar to serve.
Makes 12 servings.
BIG TIP- don't forget to reduce the temp on the oven from 450 (baking pie shell) to 350 (baking tart). Yes, I learned that the hard way.
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