Disclaimer - I Do Not Like Lemon Things, but I tasted the filling and it was like a lemon lifesaver.  Pretty good indeed.
I made this for Taft's Teacher Appreciation Lunch this year.  The reviews from the school were great.
Refrigerated 9 inch pie crust or you can make your own
1/4 cup lime juice
1/4 cup lemon juice
6 large eggs
1 cup sugar
1/2 cup (1 stick) unsalted butter
1 tablespoon lemon zest
Confectioner's sugar (for dusting the finished tart)
1/2 cup fresh berries of your choice
Place pie crust in tart pan to cover bottom and sides.  Make sure to cover crust with tin foil and  weight the crust down with pie weights or you can use dry beans.  Cook as directed on package until golden brown.  Let cool completely.
In a medium sauce pan, mix together the lime and lemon juice, sugar, and eggs until blended and cook over low heat.  Stir constantly for about 5 minutes or until hot.  Whisk in butter, a little at a time, until melted and completely blended.  Continue to cook for 3 to five minutes longer, until it is thick and smooth.  (Do not bring to a boil).  Put filling in a bowl and had the lemon zest.  Pour filling into tart pan.  Bake at 375 degrees for 18 to 20 minutes, or until the filling is set. Cool and keep refrigerated.  Before serving, add the berries and confectioner's sugar for decoration.

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