Ingredients for French Lemon Tart Lightened Up Version
- 4 large eggs
- 2 large egg whites
- Granulated Sugar
- Lemons
- Fresh Lemon Juice
- Fresh Orange Juice
- Pie Crusts
- Powdered sugar, to taste
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How to Make French Lemon Tart Lightened Up Version
- Preheat oven to 350°F (175°C).
- In a large bowl, using an electric mixer, beat 4 large eggs, 2 large egg whites, and ¾ cup granulated sugar for 4 minutes, or until the mixture is thick, pale, and creamy.
- Beat in the zest of 2 lemons.
- With the mixer running on low speed, slowly drizzle in ¾ cup fresh lemon juice and 2 tablespoons fresh orange juice. Beat until well combined.
- Pour the lemon mixture into a pre-baked pie shell (9-inch).
- Place the tart on a baking sheet to catch any spills.
- Bake for 25-30 minutes, or until the filling is lightly puffed, golden brown on top, and just set around the edges.
- Let the tart cool completely on a wire rack. This allows the filling to set properly.
- Just before serving, sift powdered sugar generously over the top.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
63g
Fat
12g
Carbs
9g