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Meyer Lemon Tart

Meyer Lemon Tart
  • Prep 20 min
  • Total 1 hr 15 min
  • Servings 6
This quick and citrusy Italian-style tart is bursting with fresh lemon flavour. Recipe by Paula Jones.
April 24, 2018

Ingredients

  • 1/2 box (1 crust) Pillsbury™ refrigerated pie crust, softened as directed on box
  • 3 eggs
  • 3/4 cup granulated sugar
  • Grated peel of 2 medium Meyer lemons
  • Juice of 1 medium Meyer lemon
  • 5 tablespoons unsalted butter, softened
  • Icing sugar

Steps

  • 1
    Heat oven to 350°F.
  • 2
    Spray 9-inch tart pan with removable bottom with cooking spray. Press pie crust in bottom and up side of tart pan. Prick bottom and side with fork. Set aside.
  • 3
    In large bowl, beat eggs and granulated sugar with electric mixer on medium speed. Beat in lemon peel, lemon juice and butter until well mixed. Pour into crust-lined pan.
  • 4
    Bake 25 minutes. Cool 30 minutes on cooling rack. Refrigerate until serving time. Sprinkle with icing sugar just before serving. Cover and refrigerate any remaining tart.

  • You can substitute regular lemons for the Meyer lemons.
  • Garnish with additional lemon peel for more lemon flavour.
  • Chill completely for a firmer tart.

Nutrition Facts

Serving Size: 6
Calories
356.6
Total Fat
20g
Saturated Fat
10.2g
Cholesterol
125.1mg
Sodium
211mg
Total Carbs
42.8g
Dietary Fiber
0.1g
Sugars
26.4g
Protein
3.3g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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