Lemon Tart With Oatmeal Cookie Crust – a delicious recipe with unbleached cane sugar, butter, sugar, eggs, lemon juice, cornstarch. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Heat oven to 350 degrees.", "In a large bowl, combine the cane sugar and butter. Mix well. Add the oats and cut in with a fork or pastry blender until well blended.", "Press into the bottom and halfway up the sides of a 9"" tart pan.", "Bake crust at 350 degrees for 20 minutes or until lightly browned.", "Meanwhile, prepare the filling. Place sugar and eggs in a large bowl. Add lemon juice and vanilla. Whisk well together. Add cornstarch and whisk until smooth.", "Pour filling into crust and return to oven until filling is set, about 20 minutes. Insert a butter knife into the filling; if it comes out clean, the filling is ready.", "Remove from oven and let cool 10 minutes. Dust with powdered sugar.", "Serves 6 to 8."]
611
kcal
Calories
23
g
Fat
96
g
Carbs
10
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 8 ingredients. The key ingredients include: 1/2 cup unbleached cane sugar, 1/3 cup butter, 1 cup sugar, 3 eggs, and more.
Yes, Lemon Tart With Oatmeal Cookie Crust 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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