Lemon Tart with Pistachios for Passover ~ Berries with a Mint and Limoncello Syrup
A refreshing tart on Passover.
Traditional Lemon Tart recipe for other times or the year.
Berries with a Mint and Limoncello Syrup
- 2 sticks butter or margarine (see note)
- 1 ¾ cups matzo cake meal
- ½ cup super fine sugar
- 5 whole eggs, large
- 2 cups sugar
- 6 tablespoons lemon juice, fresh
- 2 teaspoons lemon peel, minced,from 2 lemons
- 4 tablespoons potato starch
- 1 tablespoon sugar
- ½ cup pistachio nuts, chopped medium-fine
Grease a 12 1/2" fluted pan with a removable bottom. Preheat oven to 350 degrees. Beat together the margarine, 1 3/4 cups of matzo cake meal, and 1/2 cup of super fine sugar until fluffy. Pat mixture evenly into the pan, covering the bottom. Use the bottom of a measuring cup as a guide.
Bake the crust for 15 - 20 minutes until just slightly golden. Take out of the oven. Beat the eggs with the sugar until light, add the lemon juice and the lemon rind. Add the potato starch, the nuts and a pinch of salt, combining well. Pour this mixture onto the partially cooked crust. Sprinkle with the 1 T. of sugar on the top. Return to the oven and bake an additional 30 - 35 minutes. The filling will be set. Touching the top you can determine if it feels firm or too loose. Cool on a wire rack. Cut into slices and enjoy.
Sprinkle top of tart with confectioner's sugar if just kosher style.