"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Lemon Tart Recipe

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This recipe for Lemon Tart, by , is from Our Families Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Francia
Added: Monday, August 4, 2008

Category:
Category:

Ingredients:  
Ingredients:  


44 reduced fat vanilla wafers
3 tb sugar
2 tb butter, softened
1 large egg white
Cooking spray
1 tb gated lemon rind
6 tb fresh lemon juice (approx 3 lemons)
2 tb fresh time juice (approx 1 lime)
3 large eggs
1 14 oz can of low fat sweetened condensed milk

Directions:
Directions:


Preheat oven to 325. Place wafers in a food processor, process until finely ground. Add sugar, butter, and egg white. Pulse 2 times or just until combined and should resemble a crumbly dough. Press into bottom and sides of 9 inch round tart pan or spring pan sprayed with cooking spray. Bake for 15 minutes or lightly browned. Cool on a wire rack
Combine grated lemon rind, juices, eggs and milk in a bowl, stirring with a whisk until blended. Pour into crust and bake for 30 minutes until filling is set. Cool completely.


 

 

 

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