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Michele Player: "So delicious! My husband licked his plate! I will…" Read More
8Ingredients
40Minutes
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Ingredients
US|METRIC
1 SERVINGS
- 1 tart crust (fully baked)
- 2 large eggs
- 2 egg yolks
- 3/4 cup granulated sugar
- 1 Tbsp. lemon zest
- 1/2 cup lemon juice (freshly squeezed, 2-3 lemons for both zest and juice)
- 2 Tbsp. heavy cream (optional)
- 1/2 cup unsalted butter (1 stick/115 g, cut into small pieces)
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Reviews(7)
Michele Player a year ago
So delicious! My husband licked his plate! I will say though that a 10” tart pan needs a double recipe of filling. So twice the work for me, but definitely worth it.
Katie Baker 6 years ago
So yummy!! Not hard to make, but plan ahead for cooling/waiting time! I made this yesterday following the directions exactly, then donated it for a Pie Sale at church. Today I made one with lime instead of lemon and the filling is fabulous!!
Efird 6 years ago
I made a gluten free tart crust with almond and coconut flour. The curd was simple to make and not too tart.
Susan Nelson 6 years ago
the lemon filling is delish. this can be used as a topping or in any way you care . it is very rich . this did not fill the tart dish but so rich you really dont want too much. next time im going to double filling but cut very small servings.