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Recipe Summary

prep:
20 mins
chill:
1 hr plus 4 hours
cook:
6 mins
stand:
45 mins
Servings:
12
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Ingredients

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Directions

Prepare crust:
  • Place cookies in food processor. Whirl until finely crumbed; you should have about 2 cups of cookie crumbs. Add butter and sugar. Whirl until combined. Scrape into 9-inch tart pan with removable bottom, pressing evenly over bottom and up sides. Refrigerate until firm.

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Prepare filling:
  • Stir together eggs, egg yolks, sugar and lemon juice in heavy-bottomed saucepan. Place over low heat; cook 6 to 10 minutes, stirring constantly until thickened and just beginning to simmer; do not let boil. Do not over stir or stir too vigorously, or mixture will separate. Place pan in large bowl of cold water. Stir in butter until blended. Cover with waxed paper. Let cool 45 minutes.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Pour filling into tart shell. Refrigerate to chill thoroughly.

To garnish:
  • Spoon whipped cream into pastry bag fitted with star tip. Pipe cream onto tart. Arrange fruit on top. Garnish with fresh mint sprigs if desired. Makes 12 servings.

Nutrition Facts

327 calories; total fat 24g; saturated fat 12g; cholesterol 142mg; sodium 99mg; carbohydrates 28g; protein 3g.

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