Meyer Lemon Tart
Ingredients
- 1½ cups graham cracker crumbs
- ½ cup butter, softened
- 2 (14-oz) cans sweetened condensed milk
- 3 large egg yolks
- 1 cup Meyer lemon juice (or use bottled lemon juice)
- 1 Tbsp lemon zest
- 1 tsp vanilla extract
- ¼ tsp salt
- ½ (8-oz) carton frozen whipped topping, thawed
Instructions
- Preheat oven to 350°F. Coat a 9-inch tart pan or a pie plate with cooking spray.
- Combine graham cracker crumbs and butter; stir until crumbs are coated and hold their shape when pressed together. Press crumb mixture into tart pan.
- Bake 8 minutes. Remove from oven; cool completely on a wire rack.
- Combine sweetened condensed milk, egg yolks, lemon juice, zest, vanilla, and salt. Mix at medium speed with an electric mixer until blended. Pour filling into crust.
- Bake 10 minutes. Cool and chill pie at least 1 hour or until set.
- Spread whipped topping on pie. If desired, garnish with lemon slices.
Nutritional Information
| Main | Total | |
| Servings | 8 | |
| Calories |
570
|
570
|
| Fat (g) | 27 | 27 |
| Sat. Fat (g) | 17 | 17 |
| Protein (g) | 10 | 10 |
| Carb (g) | 75 | 75 |
| Fiber (g) | 1 | 1 |
| Sodium (mg) | 387 | 387 |
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