Whole Lemon Tart
By Chadwick Boyd
Prep: 10 mins
Cook: 40 mins
Total: 50 mins
Serves: 6
Ingredients
-
1
store-bought or favorite homemade pie dough
-
1
large Sunkist® lemon
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1
stick salted butter, cut into ½-inch pieces
-
1 1/2
cups granulated or Demerara sugar
-
4
eggs
-
1
teaspoon vanilla
-
Confectioner’s sugar for dusting
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2
Sunkist® lemon sliced very thinly, seeds removed for garnish
Directions
- Place the rack in the center of the oven and preheat to 350°F.
- Press the pie dough into a 10-inch tart pan. Trim along the ridge of the pan for a clean edge.
- Place the lemon, butter, sugar, eggs and vanilla in a blender and blend on high for 1 minute, or until the mixture is fully combined
- Pour into the tart shell.
- Bake for 40 minutes, or until the center is just set. Loosely cover with foil if the top starts to brown too quickly.
- Cool completely on a wire rack.
- Garnish the top with the sliced Sunkist® lemons, then dust with the sugar and serve. <br />
<a href="//www.sunkist.com/tips/how-to-use-the-whole-fruit/ ">see video how-to here. </a>
