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A recipe I came across on Donatella's Dish on Yahoo! Food. It sounds intriguing and I'd like to try it. I am a bit puzzled by the addition of egg yolks in the pastry. Donatella says this is a delicious tart, not at all gummy and quite tart. The crust is baked before the filling is poured and chilled. According to her it is a big hit. I've guessed the times but there is a fair bit of resting and cooling.
Units: US | Metric
Serving Size: 1 (1984 g)
Servings Per Recipe: 1
The following items or measurements are not included:
lemons, zest of