ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Tangy Lemon Tart

Yield Makes 8 to 10 servings
Look for parchment paper in kitchen stores or in the bags-and-wraps aisle of the supermarket. If you can't find parchment, coat aluminum foil with vegetable cooking spray; then press the coated side against the piecrust.


How to Make It

  1. Unfold and stack piecrusts on a lightly floured surface. Roll into 1 (12-inch) circle. Fit piecrust into the bottom and up sides of a 9-inch deep-dish tart or quiche pan (about 1 1/2 to 1 3/4 inches deep). Prick bottom of crust with a fork. Freeze 10 minutes.

  2. Line piecrust with parchment paper; fill with pie weights or dried beans.

  3. Bake at 425° for 10 minutes. Remove weights and parchment paper; sprinkle crust with sugar, and bake 12 to 15 more minutes or until lightly browned.

  4. Pour Tangy Lemon Tart Filling into crust; cover and chill 4 hours or until set.