Double-Decker Lemon Tart – a delicious recipe with whipping cream, sugar, lemon slices. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Unfold and stack piecrusts on a lightly floured surface. Roll into 1 (12-inch) circle. Fit piecrust into the bottom and up the sides of a 9-inch deep-dish tart or quiche pan (about 1 1/2- to 1 3/4-inches deep). Prick bottom and sides of piecrust with a fork. Freeze 10 minutes.
2
Line piecrust with parchment paper; fill with pie weights or dried beans.
3
Bake at 425u00b0 for 10 minutes. Remove weights and parchment paper; bake 12 to 15 more minutes or until crust is lightly browned.
4
Pour Tangy Lemon Tart Filling into piecrust; top with Lemon Meringue Pie Filling. Cover with plastic wrap, placing directly on Lemon Meringue Pie Filling. Chill at least 4 hours.
5
Beat cream and sugar at medium speed with an electric mixer until soft peaks form. Dollop on top of tart. Garnish, if desired.
254
kcal
Calories
21
g
Fat
14
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 1 (15-ounce) package refrigerated piecrusts, 1 cup whipping cream, 1/4 cup sugar, Garnish: lemon slices.
Yes, Double-Decker Lemon Tart falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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