Easy lemon tart from Sinfully Easy Delicious Desserts: Quicker Smarter Recipes by Alice Medrich

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Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • Astrid5555 on March 24, 2013

    Very easy. Prepared the lemon curd and the unbaked pie dough the day before and just popped it in the oven the following day. Used my pie weights even though not needed according to recipe to prevent the crust from shrinking as mentioned by last reviewer. Only issue I had was cutting through the baked crust, which crumbled - unfortunately did not succeed in serving whole slices of the tart to anyone.

  • Emily Hope on March 15, 2013

    This was easy as advertised, with a simple press in the pan crust that gets baked immediately, a very simple lemon curd that gets made while the crust bakes, and a quick five minute bake to set the curd. Quite delicious, too. I did have a couple of issues, though; the crust shrank a bit during baking, something I imagine could be fixed with a rest in the fridge before baking. And the lemon curd instructions say to wait until small bubbles appear around the edges of the pot and the curd thickens--I was (foolishly) waiting to see bubbles although the curd had already thickened, and nearly scrambled the curd. If there are leftovers, I'd bring them to room temp before eating, as the curd had a bit of a greasy mouthfeel when cold.

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