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- 1 cup lemon zest, julienned
- 1 cup sugar
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick, or 1/4 pound) unsalted butter, softened at room temperature
- 1/2 cup sugar
- 1 large egg, beaten
- 1/4 teaspoon almond extract
- 1 Tbsp lemon juice
- 1/2 cup (1 stick) unsalted butter
- 1/4 cup creme fraiche
- 2 large eggs
- 3 large egg yolks
- 3/4 cup fresh lemon juice
- 3/4 cup sugar
- 1 1/2 teaspoon lemon zest
- 10-inch tart pan with a removable bottom
- Pastry blender or two blunt dinner knives
- Double boiler and several metal mixing bowls
Directions:View on Simply Recipes
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