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Nutrition Facts
Serving Size 210 g
(Approx. 6 Servings)
Amount Per Serving
Calories 730 Calories From Fat 450
% Daily Value*
Total Fat 50 g 77%
Saturated Fat 31 g 155%
Trans Fat 1.0 g
Cholesterol 400 mg 133%
Sodium 440 mg 18%
Total Carbohydrate 72 g 24%
Dietary Fiber 1 g 4%
Sugars 51 g
Protein 8 g
Vitamin A 25% Iron 40%
Vitamin C 30% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Citron Créme Tart

Prep Time
20 minutes
Cook Time
40 minutes
Total Time
1 hour
6  People


Recipe makes 6 Servings

10 large eggs, yolks only
6 medium lemons, both zest and juice from each
2 cup(s) sugar
1 Tsp vanilla extract
1/2 Tsp kosher salt
8 Oz unsalted butter, cut into 1/4 inch pats or slices
1 The Texas Pie Company Original Pie Dough Puck, thawed
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Fill a medium sized pot 1/3 full of water. Bring to a simmer.
While water is heating, in a metal bowl, add yolks, lemon juice and zest, sugar, vanilla and salt. Whisk together and place the bowl over simmering water.
Whisk yolk mixture constantly over double broiler until mixture starts to thicken. Add butter a few tablespoons at a time while whisking until all butter has been added.
Continue to cook until mixture is thick enough to fall in ribbons when whisk is lifted out. Refrigerate for at least 30 minutes to allow lemon cream to thicken.
Roll out pie dough and fill a large tart pan or fill 6 mini tart pans with dough. Bake for 12-15 minutes or until golden brown. *Option to brush egg wash on each tart before baking to increase browning.
Allow tart shells to cool before piping in citron cream. Garnish with whipped cream if desired, refrigerate until ready to serve.


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