1premade pie crustPillsbury works well if you don't have a good pie crust recipe
3lemonsfor juice and zest
1 1/2cupsugarreduce sugar by 1/2 cup for Meyer lemons
Unpack the pie crust from the plastic wrap and let sit about 20 minutes to make it easier to unroll.
Unroll pie crust into a tart or quiche pan. (A pie pan or large cake pan will also work.) Prick bottom and sides to keep from puffing up. Bake at 450 for 15-20 minutes until lightly browned. (I found this works much better than the pie weights from the Kiwi Tart recipe.)
Preheat oven to 350.
While the crust is baking, zest and juice the lemons. You should have at least 2 tbsp of zest and a 1/2 c of juice. If the lemons are cold, nuke them for 5-10 seconds before juicing to get more juice out of them. If 3 lemons aren't enough, juice another.
Whisk the eggs, lemon juice, lemon zest, sugar and flour together.
Let pie shell cool a bit before pouring lemon mixture in. Bake at 350 for 25-30 minutes. Center should be well set, not wiggly at all. Let cool & refrigerate. Slice into wedges, dust with powdered sugar to serve.
BIG TIP- don't forget to reduce the temp on the oven from 450 (baking pie shell) to 350 (baking tart). Yes, I learned that the hard way.
We slice this into thin slivers as it is so very tart. You can dust with powdered sugar and top with raspberries for a bit of sweet and a pop of color.
From our kitchen to yours
White Cedar Inn Bed and Breakfast