- For the Lemon Curd Tart:
- 1 1/2 cups sugar
- 7 large eggs
- 6 lemons, juiced
- 2 tablespoons grated lemon peel (about 2 lemons)
- 1 prebaked deep-dish 9-inch-diameter pie crust
- Candied Lemon Zest:
- 4 lemons, rind peeled, julienned, blanched
- 1/4 cup sugar
- 1/4 cup water
For Lemon Curd:
Whisk the sugar, eggs, lemon juice and lemon peel in a medium metal bowl or in top of a double boiler. Set over a saucepan of simmering water (do not allow the bowl to touch the water). Whisk constantly until the curd thickens, about 12 minutes (do not boil). Pour the curd into the prebaked pie crust. Cover with plastic and refrigerate until curd is set, about 40 minutes.
For Candied Lemon Zest:
Combine the julienned lemon peel, sugar and water in heavy small saucepan. Bring to a boil. Reduce the heat to medium-low. Simmer until the water evaporates completely and the syrup coats the lemon peel.
Garnish the rim of the tart with the candied lemon peel and serve.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
237 calories; 12g total fat; 186mg cholesterol; 181mg sodium; 28g carbohydrates; 1g fiber; 7g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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