Walnut-Lemon Tart Recipe

Summary

Servings10Cuisine
CourseMethod
Speciality

Ingredients

 9 inch unbaked pie crust1 , refrigerated
 Eggs3
 Sugar3⁄4 Cup (12 tbs)
 All purpose flour3 Tablespoon
 Finely shredded lemon peel1⁄2 Teaspoon
 Lemon juice3 Tablespoon
 Coarsely chopped diamond walnuts1 Cup (16 tbs)

Directions

Flour pie crust according to package directions.
Line 9-inch Flan pan with pie crust, floured side down, pressing out any cracks.
Line crust with heavy-duty foil.
Bake in preheated 375°F oven 10 minutes.
Carefully remove foil; bake pastry shell 10 minutes more; set aside.
In medium bowl, combine eggs, sugar, flour, lemon peel and juice; beat at high speed of electric mixer 3 minutes.
Stir in walnuts.
Pour filling into baked pastry shell.
Return tart to oven; bake 12 to 15 minutes more or until set in center.
Cool on wire rack.
Garnish as desired.
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