Citron Tart with Fresh Strawberries

Desserts | Baking, Entertaining, Holiday | Eggs & Dairy, Fruits

START TO FINISH: 15 minutes prep, 30 minutes bake, cool to room temperature 30 minutes, 1 hour refrigeration
Recipe Scoop Citron Tart with Fresh Strawberries

Cooking Notes

*Cook’s note- if you have a 9.5-inch tart pan with removable bottom, this may also be used. A 10.25 or 11-inch tart pan is too large, as is a 9-inch or larger pie plate.

Citron Tart with Fresh Strawberries

1 cup sugar
4 tablespoons butter
2 large eggs
2 tablespoons fresh lemon juice (juice from 1/2 large lemon)
1 refrigerated rolled piecrust dough such as Pillsbury (R)

1. Preheat oven to 350 degrees.
2. Spray a 9-inch spring-form pan with non stick cooking oil spray. Unroll the crust dough and gently center over the pan*. Press the dough into the spring-form pan evenly. Using your fingertips, allow for a ¾-inch side and then form a ledge with the rest of the excess dough. Set aside.
3.  In the large bowl of an electric mixer, beat together on medium high speed the butter, sugar and lemon juice. Beat until smooth and creamy, about 3 minutes. Add the eggs and beat well. Scraping down side of the mixer bowl as necessary. Pour the egg mixture into the center of the prepared crust, avoiding the edges. Shake gently to distribute the batter evenly in the pan.
4. Bake for 30 minutes, or until tart is light golden brown. (Even if the tart darkens more than a light golden brown as shown, the minimum cook time is 30 minutes.) Remove to a wire rack and cool for 30 minutes. Then release pan and slide the tart onto a serving plate. Refrigerate for 1 hour or longer before serving. Top with fresh sliced strawberries if desired.

Citron Tart with Fresh Strawberries

Approximate Values Per serving: 236 calories, 11 g fat (6 g saturated), 83 mg cholesterol, 3 g protein, 37 g carbohydrates, 0 g dietary fiber, 102 mg sodium

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