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I not only enjoyed this French Lemon Tart for dessert – it was also a delicious and convenient breakfast. I packed myself a piece of the sweet tartness, and ate it in the car on the way to pick up my kids from camp. After a hectic morning, including a brisk walk with my husband, a very quick shower, and a stop at the gas station before rushing out out of town for the two and a half hour drive, it was lovely to have the time to leisurely savor and enjoy my piece of pie.


lemon pie

1 (9-inch) pie crust

1 beaten egg

2/3 cup fresh lemon juice

2/3 cup sugar

3 tablespoons heavy cream

1 pinch salt

5 large eggs

Heat oven to 400F.

Prick the bottom and sides of pie crust with a fork. Line with a double of thickness of aluminum foil, covering the edges. Fill with dried beans or pie weights. Bake for 10 minutes. Lift out foil and beans. Lightly beat an egg in a small bowl. Brush egg all over warm pastry. Bake pastry until firm and dry, about 5 minutes. Cool on a wire rack. Reduce oven temperature to 375F.

Whisk together lemon juice, sugar, cream and salt. Add eggs one at a time, whisking well after each addition. Pour into pie crust.

Bake until set, 25 to 28 minutes. Transfer to a wire rack to cool 1 hour. Chill before serving.


Recipe adapted from Relish Magazine, January 2012