8 Serves
73 Mins
3 g
65 g
16 g
Prepare the pastry dough by mixing flour, sugar, 1 eggs, and butter, then press it into the tart pan and chill.
Ingredients, vitamins, and health benefits
Flour
Sugar
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EgyptianVitamin E
0 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
17 µg / 400 µgCalcium
29 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
5 mg / 420 mgPhosphorus
52 mg / 1,250 mgPotassium
55 mg / 4,700 mgSodium
37 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
8 µg / 55 µgFiber
1 g / 28 gSugar
37 g / 50 gSaturated Fat
9 g / 20 gCholesterol
135 mg / 300 mgCaffeine
0 mgNet Carbs
64 gAlcohol
0 g
Blind bake the crust in the oven until golden brown.
Whisk together lemon juice, zest, sugar, and eggs in a saucepan over medium heat until the curd thickens.
Pour the lemon curd into the baked shell and top with whipped meringue.
Place the tart back in the oven or use a torch to lightly brown the meringue peaks.
Egg
Butter
Lemon Juice
Lemon Zest
Vitamin A
40 µg / 900 µgVitamin C
7 mg / 90 mgVitamin D
1 µg / 20 µgVitamin E
0 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
17 µg / 400 µgCalcium
29 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
5 mg / 420 mgPhosphorus
52 mg / 1,250 mgPotassium
55 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
37 g / 50 gSaturated Fat
9 g / 20 gCholesterol
135 mg / 300 mgCaffeine
0 mgNet Carbs
7
g50
g6
g
Indian
Zinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
8 µg / 55 µgAlcohol
0 g