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This is a simple-to-make dessert with only five ingredients. It is a light dessert, reminiscent of (just ending) spring and bringing life to the delightful summer season. Lemon, being a zesty, clean flavor, is a perfect ending to any meal. The addition of fresh lemon juice gives this tart a strong and tasty lemon flavor.

Easy Lemon Tart

1 sheet (half of 14/1 ounce package) refrigerated 9-inch pie crust dough1 lemon3 eggs1 can (14 ounces) sweetened condensed milk1 jar lemon curdWhipped cream, prepared or see below for recipeLemon zest strips for garnish
    Spray 9-inch tart pan with removable bottom with cooking spray. Place on baking sheet.Fit dough in pan. Fold in extra dough and press against sides of pan to created fluting.Prick dough with fork. Line with foil, fill crust with dried beans or rice and bake for 8 minutes in 450° oven.Remove foil and beans and bake 5 more minutes or until lightly browned. Set aside.Reduce oven temperature to 350°.Grate 2 teaspoons lemon zest and squeeze 1 tablespoon lemon juice into a medium bowl.Whisk in eggs, sweetened condensed milk and lemon curd until smooth.Pour mixture into prepared crust.Bake for 20 to 25 minutes or until center is set. Cool on rack.Refrigerate until serving.Garnish with whipped cream and lemon zest before serving.

Whipped cream

1 cup heavy cream2 tablespoons confectioners' sugar1/2 teaspoon vanilla
    Chill medium bowl and beaters before whipping cream.Beat together heavy cream , confectioners' sugar and vanilla until soft peaks form.Cover and refrigerate until ready to serve.

Makes 2 cups whipped cream.

Tart serves 6 to 8.


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