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Author Notes: We have an abundance of luscious lemons in the winter that come from my mother-in-law's backyard in Phoenix. I use them A LOT when winter gets weary and I need a light and fresh taste in our desserts! And we have huge rosemary bushes that are hardy and prolific, even in our cold winters in northern Arizona. I use the combo of lemon and rosemary quite a bit in my winter cooking. And I'd be lost without pine nuts! I always have at least a pound in the freezer! They are marvelous in a variety of sweet and savory dishes. —ranchcook
- 2 Meyer lemons (or another variety will work as well)
- 5 large eggs
- 2 1/4 cups granulated sugar
- 2 tablespoons finely chopped fresh rosemary
- 1 1/2 cups toasted pine nuts, chopped (see note below)
- 2 cups all-purpose flour
- 1 cup unsalted butter, cut into pieces
- 2 tablespoons lightly beaten egg
- 1 1/2 cups Sweetened whipping cream for serving (optional)
- 1. To make filling, puree the lemon slices in the bowl of a food processor fitted with the metal blade. With the motor running, add the eggs, one at a time. Add 1 cup of the sugar and the rosemary and process until well mixed. Transfer to a bowl and refrigerate overnight.
- 2. To make the crust, pulse the pine nuts, 1 1/4 cup of the flour, and 1/4 cup of the sugar in the bowl of a food processor fitted with the metal blade, until well ground. Add 1/2 cup of the butter and the lightly beaten egg and mix until dough comes together. 3. Press the dough into the bottom and up the sides of a 9 inch tart pan with a removable bottom. Cover and refrigerate overnight.
- Preheat oven to 350 degrees F.
- 5. In a small bowl, stir together the remaining 1 cup of sugar and remaining 3/4 cup of flour. Add the remaining 1/2 cup of butter and using your fingers, work the mixture until it resembles coarse bread crumbs.
- 6. Pour the lemon filling into the prepared tart pan and sprinkle evenly with the topping. Bake for 45-50 minutes or until the topping is golden brown and filling is set (it will be slightly jiggly in the center).
- 7. Remove the tart from the pan by removing the bottom of the tart pan. Serve warm, with the sweetened whipped cream, if desired.
- NOTE: To toast pine nuts, spread in a large skillet over medium heat, stirring constantly until nuts are fragrant and golden brown. Remove from heat immediately to a plate to cool. Chop and proceed with recipe.
- This recipe was entered in the contest for Your Best Late Winter Tart (Sweet or Savory)
No Laffy Matter
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