Very easy and I dressed it up w/coconut/almond whipping cream and fresh strawberries. Loved making it and perfect for a quick yummy tasting dessert!
~ Norma
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1
– Carefully drape the pie crust over tart pan, and gently press down and up the sides of the pan. Trim any excess dough by rolling a rolling pin over the top of the tart pan. Use a fork to prick the dough on the bottom and up the sides of the crust. Place the tart pan into a refrigerator to chill.
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2-3
– Preheat the oven.
– Place the tart pan on a baking sheet, lay a piece of parchment paper on top of the dough and place pie weights or beans on top. Bake. Lower oven temperature and bake until the crust is lightly golden in color.
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4-5
– Lower the oven.
– Whisk together the heavy cream, eggs, egg yolks, sugar, Meyer lemon juice and Meyer lemon zest in a bowl until smooth. Pass the filling through a sieve, then carefully pour into the golden crust.
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6-8
– Bake until the pie is set.
– Carefully remove from the oven and let it cool completely to room temperature or chill in the refrigerator. The tart can be served either at room temperature or chilled.
– Sprinkle with powdered sugar before slicing and serving.
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About
Hi, I’m Liren. I am a mother of two and wife to one, currently based in the SF Bay Area, land of fresh foods and sublime wine...
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