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Ingredientes
- Lemon Pecan Tart
- From Oil & Vinegar (Recipes from the Junior League of Tulsa, 2002)
- Butter Crust:
- 1 3/4 c. butter, softened
- 2/3 c. superfine sugar
- 1 1/2 t. pure vanilla extract
- 2 2/3 c. flour
- Filling:
- 3 eggs, lightly beaten
- 1 t. lemon extract
- 1/4 c. fresh lemon juice
- 1 1/2 c. sugar
- 2 T. butter, melted and cooled
- 1 1/2 to 2 c. chopped pecans
- Lemon Cream Topping:
- 1 c. sour cream
- 1 (14 oz.) can sweetened condensed milk
- zest of 1 lemon
- 1/4 c. lemon juice
View Full Recipe at Eliots Eats
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