Rating: 4.5 stars 4.4
43 Ratings
  • 5 star values: 27
  • 4 star values: 13
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2

'A taste you'll never forget.'

Recipe Summary

prep:
15 mins
cook:
30 mins
additional:
30 mins
total:
1 hr 15 mins
Servings:
16
Yield:
1 8x8-inch tart
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan.

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  • Combine butter with 1/4 cup confectioners' sugar in a bowl until smooth; stir in 1 cup flour. Press dough into prepared baking pan; pierce crust with fork in several places to prevent crust from puffing up during baking.

  • Bake crust in the preheated oven until slightly golden brown, 10 to 15 minutes. Let cool.

  • Whisk white sugar and eggs in a bowl; stir 3 tablespoons flour into mixture and add lemon juice, lemon peel, and salt. Whisk until thoroughly combined. Pour mixture into baked tart crust.

  • Bake until filling is set, 20 to 25 minutes. Let cool and dust with 3 tablespoons confectioners' sugar.

Cook's Notes:

Recipe can also make 4 individual tarts; adjust baking time for the crusts and filled tarts. (Check crusts after 8 minutes and tarts after 12).

The lemon peel gives the tart a kick, but if you don't want it in your tart, add the peel and strain it out.

I like to refrigerate mine when they have cooled.

Nutrition Facts

156 calories; protein 1.8g; carbohydrates 23.2g; fat 6.5g; cholesterol 38.5mg; sodium 86.2mg. Full Nutrition
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