French Lemon Tart - Lightened up Version
photo by I'mPat
- Ready In:
- 40mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 3 eggs
- 2 egg whites
- 1⁄2 cup granulated sugar
- 2 medium lemons, grated rind
- 1⁄2 cup fresh lemon juice
- 1⁄4 cup fresh orange juice
- 9 inches pie crusts, baked
- 2 teaspoons icing sugar
directions
- Using an electric mixer, beat eggs, egg whites and sugar for 4 minutes or until thick and creamy.
- Beat in lemon rind.
- Beating constantly, slowly drizzle in lemon juice and orange juice.
- Pour into baked pie shell and place on baking sheet.
- Bake in 350F oven for 25 to 30 minutes or until filling is slightly puffed, browned on top and barely set (may still be wobbly in center).
- Let cool completely.(You may cover and refrigerate for up to 8 hours after this point).
- Just before serving sift the icing sugar over top.
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Reviews
-
If you like a tarty lemon tart them this is definately the recipe for you, I only used the zest of 1 large lemon but followed through with the rest of the ingredients and used a half mix of my own recipe of recipe #177343 177434 (Shortcrust Pastry) as the base but this was my only disaster as I used a new mini food processaor and didn't get it right and the pastry was a little tough but I was more than happy with the presentation and the recipe as a whole. Would definately advise the use of the icing sugar on top to help cut through the tartiness of the filling and also quite honestely think with a little icecream or cream on the side you could stretch this to 10 without problems. A lovely light refreshing dessert, made for Please Review My Recipe.