Follow these steps for perfect results
Eggs
Egg Whites
Granulated Sugar
Lemons
grated rind
Fresh Lemon Juice
Fresh Orange Juice
Pie Crusts
baked
Icing Sugar
sifted
Preheat oven to 350F (175C).
In a large bowl, using an electric mixer, beat the eggs, egg whites, and sugar for 4 minutes, or until thick and creamy.
Beat in the lemon rind.
While constantly beating, slowly drizzle in the lemon juice and orange juice.
Pour the lemon filling into the baked pie shell.
Place the pie on a baking sheet.
Bake in the preheated oven for 25 to 30 minutes, or until the filling is slightly puffed, browned on top, and barely set (it may still be wobbly in the center).
Let the tart cool completely on a wire rack.
Optionally, cover and refrigerate for up to 8 hours after cooling.
Just before serving, sift icing sugar over the top of the tart.
Expert advice for the best results
Use a store-bought or homemade pie crust.
For a more intense lemon flavor, add more lemon zest.
To prevent the crust from browning too quickly, cover the edges with foil during baking.
Everything you need to know before you start
10 minutes
Can be made a day ahead and refrigerated.
Serve slices on a plate, dusted with powdered sugar. Garnish with a lemon wedge and mint sprig.
Serve chilled.
Pair with a dollop of whipped cream or fresh berries.
Complements the sweetness and acidity.
Discover the story behind this recipe
Classic French pastry, often served at celebrations.
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