One Hour Lemon Tart With Pecan Crust
If you have a blender and a food processor, you have the fastest, easiest and tastiest company dessert you've ever made!
MAKE IT SHINE! ADD YOUR PHOTO
INGREDIENTS
NutritionCRUST
- 3⁄4
- 3⁄4cup ground pecans
- 8
- 1⁄2
FILLING
- 1large lemon, chopped and de-seeded (Meyer or other thin-skinned lemons are the best, you want as little white pith as possible!!)
- 1 1⁄2cups superfine sugar
- 8
- 1teaspoon vanilla extract
- 4large eggs
Advertisement
DIRECTIONS
- Pre-heat oven to 350.
- CRUST: Combine flour, ground pecans and butter in food processor and pulse to combine well. Drizzle in enough golden syrup while processor is running to form a dough ball. Press into pie pan or tart shell. Prick with a fork and blind bake with weights (such as dried beans or rice) for 10 minutes. I've also made this tart without blind baking and it came out just fine!
- FILLING: Add all ingredients into blender and blend on 'high' until well combined. Pour into tart shell and bake for 35-40 minutes until lightly browned on top.
Advertisement