Meyer Lemon Tart Recipe

Ingredients

1

                        crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

3

eggs

3/4

cup granulated sugar

Grated peel of 2 medium Meyer lemons

Juice of 1 medium Meyer lemon

5

tablespoons unsalted butter, softened

Powdered sugar

Preparation

Heat oven to 350°F.

Spray 9-inch tart pan with removable bottom with cooking spray. Press pie crust in bottom and up side of tart pan. Prick bottom and side with fork. Set aside.

In large bowl, beat eggs and granulated sugar with electric mixer on medium speed. Beat in lemon peel, lemon juice and butter until well mixed. Pour into crust-lined pan.

Bake 25 minutes. Cool 30 minutes on cooling rack. Refrigerate until serving time. Sprinkle with powdered sugar just before serving. Cover and refrigerate any remaining tart.