Simple Lemon Tart
1 pie dough round (I used store bought)
2 cans of sweetened condensed milk
1 cup of lemon juice
6 egg yolks
…
2 cups of whipping cream
1/4 cup of sugar
Preheat the oven to 350.
Press the dough into the bottom and sides of the tart pan, pinching off the top edge with the fluted edge of pan. Place on a parchment lined baking sheet. *If you have pie weights or beans, then you can pre-bake the crust for a flakier crust. I recommend lining the dough with a piece of parchment, adding pie weights, then bake for 15 minutes. After baking, let cool before filling. If you don’t have weights, the dough will cook along with filling.
For filling, mix together sweetened condensed milk, lemon juice and egg yolks until smooth. Pour filling into shell.
Bake filled shell for 16 minutes. Let cool. When cool, top with sweetened whipped cream.
To make whipped cream, in a mixer fitted with the whisk attachment, add cold cream and sugar then whip until peaks form. Put whipped cream into disposable pastry bag. Pipe into large dollops onto cooled pie.
