Lemon Tart Pie

by admin on June 1, 2012

Origin: Either the Washington Post or Washington Times Food section many years ago.  Emma and I are always on the hunt for truly lemony desserts that makes our cheeks pucker and nearly brings tears to our eyes.  This one approaches perfection in its tart, lemony flavor.  This is a simple pie to make and is elegant.  It’s good stuff!

 

5 whole eggs
3 Tbsp unsalted butter, melted and cooled
1 cup sugar
1 prebaked sweet butter pie crust   ( I buy Keebler’s shortbread pie crust where the baking supplies are)
5 lemons’ juice and grated rind   (FYI, the Zest Nest zesting grater is the best tool for citrus zesting. Can be found on Amazon.com.)

Whip together eggs and sugar using a whisk until well blended.  Add lemon juice and grated rind.  Stir in the melted butter while continuing to whisk.  Pour into prebaked butter crust and bake for about 20 minutes in a 350 oven.  The outer skin should be firm but it may be jiggly in the middle under the skin. It will firm up as it cools.     Serve hot or cold.

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