Traditional Lemon Tart with Pistachios ~ Berries with a Mint and Limoncello Syrup
Serve this tart on Easter or any occasion.
Ingredients
Instructions
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.
Cool on a wire rack. Cut into slices and enjoy.
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