Lemon Tart

(serves 8)

9 inch pie crust
2-3 lemons*
4 large eggs
1 c granulated sugar
1/3 c heavy whipping cream
Confectioner’s sugar (optional)

1) prepare and cool crust
2) Grate 1 ½ tsp peel and squeeze 2/3 c juice from the fresh lemons
3) In a medium bowl beat eggs, sugar , lemon peel and juice with whisk until blended. Whisk in cream.
4) Pour into shell. Place on cookie sheet and bake 20 minutes or until center is barely set. Cool completely on wire rack.

Serve at room temperature. Dust with confectioner’s sugar, if desired.
Excellent with chocolate brownie on the side and a scoop of vanilla ice cream on top.
Drizzle with chocolate syrup if you like lemon and chocolate.


* 1 large lemon yields approximately ½ c juice