French Lemon Tart
This recipe is taken from the 2000 Milk Calendar. A delicate thin crust with an intense lemon filling. Elegant any time of year and easy!
- Prep: 10 min
- Cooking: 25 min - 30 min
Ingredients
- 2 eggs
- 1 egg white
- 3/4 cup (180 mL) sugar
- 1/2 cup (125 mL) freshly squeezed lemon juice
- Grated rind of 2 lemons
- 1/2 cup (125 mL) 35 % cream
- 1 frozen 9-inch (23 cm) deep-dish pie shell baked
- 1 cup (250 mL) fresh fruit to garnish
- Icing sugar
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Preparation
Preheat oven to 350 °F (180 °C).
In medium bowl, beat eggs and egg white with sugar for 1 min on low speed or until thick and creamy. Slowly beat in lemon juice and rind. Stir in cream until well blended; pour into baked pie shell.
Bake on baking sheet for 25 top 30 min or until set. (Filling may still wobble slightly in centre.) Let cool completely.
To serve, top each slice with spoonful of fruit and sprinkle with icing sugar.
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Nutritional information
Per serving| Energy: | 174 Calories |
| Protein: | 3 g |
| Carbohydrate: | 23 g |
| Fat: | 8 g |
| Fibre: | 2 g |
| Sodium: | 79 mg |
Top 5 Nutrients
Top 5 nutrients provided by a serving of this recipe| (% DV*) | |
|---|---|
| Calcium: | 1 % / 19 mg |
| Riboflavin: | 7 % |
| Selenium: | 8 % |
| Vitamin A: | 6 % |
| Vitamin C: | 9 % |
