Directions:
- With an electric mixer, beat the egg yolks, gradually adding 1/4 c sugar, until thick and foamy; add the flour, lemon juice, and zest and beat 2 to 3 minutes longer.
- Transfer to the top of a double boiler.
- Cook, STIRRING CONSTANTLY, over simmering water until the mixture is thick and coats the back of a spoon (like lemon curd before adding the butter).
- Remove the pan from the water and cool completely.
- Beat the egg whites until soft peaks are formed; gradually beat in the remaining sugar and continue beating until stiff and glossy, but don't over beat.
- Stir a quarter of the egg whites into the lemon mixture to lighten and then gently fold in the remaining with a rubber spatula.
- Gently pour the filling into the tart shell and smooth the top.
- Heat the oven to 350°F.
- Bake until the crust is deep golden, 20 to 25 minutes.
- Cool on a rack and then remove the sides of the pan.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 110.04 Kcal (461 kJ) | ||
| Calories from fat | 20.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.23g | 3% | |
|---|---|---|---|
| Cholesterol | 81.84mg | 27% | |
| Sodium | 32.01mg | 1% | |
| Potassium | 64.39mg | 1% | |
| Total Carbs | 20.23g | 7% | |
| Sugars | 16.05g | 64% | |
| Dietary Fiber | 0.53g | 2% | |
| Protein | 3.32g | 7% | |
| Vitamin C | 11.6mg | 19% | |
| Iron | 0.6mg | 3% | |
| Calcium | 17.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 168.47 Kcal (705 kJ) | ||
| Calories from fat | 30.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.42g | 3% | |
|---|---|---|---|
| Cholesterol | 125.3mg | 27% | |
| Sodium | 49mg | 1% | |
| Potassium | 98.59mg | 1% | |
| Total Carbs | 30.97g | 7% | |
| Sugars | 24.57g | 64% | |
| Dietary Fiber | 0.81g | 2% | |
| Protein | 5.08g | 7% | |
| Vitamin C | 17.8mg | 19% | |
| Iron | 0.9mg | 3% | |
| Calcium | 26.5mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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