I like tarts better than pies. They are often prettier because they don’t have top crusts, easier to make because you don’t have to flute the crust and you can cut more servings from a tart (12 servings) than from a pie (6 to 8 servings).
Here are three lemon tarts that are perfect to serve at the end of a summer meal:
Lemon-Berry Tart
Raspberry-Lemon Meringue Tart
Lemon-Almond Tart
4 large eggs
1 ¼ cups sugar
6 tablespoons fresh lemon juice
2 tablespoons grated lemon peel
2 tablespoons butter
1 Pillsbury refrigerated pie crust, softened as directed on box
1/3 cup sliced almonds
In medium saucepan, combine eggs and sugar; stir with whisk to blend. Mix in lemon juice and peel. Cook, stirring with whisk constantly over medium-high heat, until mixture is thick and almost boils, about 5 minutes. Remove from heat; whisk in butter. Transfer to bowl. Cover with plastic wrap and refrigerate for about an hour.
Meanwhile, heat oven to 425°F. Unroll pie crust; place in ungreased 9-inch tart pan with removable bottom. Press crust firmly against bottom and side of pan; fold excess crust over and gently press into side of pan to make double thickness. Line crust with foil or parchment paper; fill with dried beans or metal pie beans. Bake 8 minutes or until or until sides are set. Remove foil and beans. Bake 4 to 7 minutes longer or until evenly golden brown. Cool completely.
Reduce heat to 350°. Spread filling in crust. Sprinkle almonds over top. Bake until filling puffs slightly, begins to crack at edges and moves slightly in center when shaken, about 30 to 35 minutes. Cool completely. Sprinkle with powdered sugar, if desired. Serve with softly-whipped cream and fresh strawberries.
12 servings