Traditional Lemon Tart with Pistachios ~ Berries with a Mint and Limoncello Syrup
Serve this tart on Easter or any occasion.
- 2 sticks butter
- 2 cups flour
- ½ cup confectioner's sugar
- 5 whole eggs, large
- 2 cups sugar
- 6 tablespoons lemon juice, fresh
- 2 teaspoons lemon peel, minced,from 2 lemons
- 4 tablespoon flour
- 1 tablespoon sugar
- ½ cup pistachio nuts, chopped fine
Grease a 12 1/2 " fluted pan with a removable bottom. Preheat oven to 350 degrees. Beat together the butter, 2 C. flour, and confectioner's sugar until fluffy. Pat mixture evenly into the pan, covering the bottom.
Bake the crust for 15 - 20 minutes until just golden. Take out of the oven. Beat the eggs with the sugar until light, add the lemon juice and the lemon rind. Add the 2 T. flour and the nuts, 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. Col on a wire rack. Cut into slices and enjoy.