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Traditional Lemon Tart with Pistachios ~ Berries with a Mint and Limoncello Syrup

Serve this tart on Easter or any occasion.

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Ingredients

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

Instructions

1

Grease a 12 1/2 ” fluted pan with a removable bottom. Preheat oven to 350 degrees.

2

Beat together the butter, 2 C. flour, and confectioner’s sugar until fluffy. Pat mixture evenly into the pan, covering the bottom.

3

Bake the crust for 15 – 20 minutes until just golden. Take out of the oven.

4

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.

5

Pour this mixture onto the partially cooked crust. Sprinkle with the 1 T. of sugar on the top.

6

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.

7

Cool on a wire rack. Cut into slices and enjoy.

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