A simple, celestially smooth tart to make any French pastry chef proud.
By America's Test Kitchen | July 11, 2012
<< Back to Article: Secrets to Lemon Tart
Can I make this in to small tarts for personal size? Do I need to make more dough or will the amount I make do 8 mini tart pans?
Can I substitute whole milk for cream?
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These cookies pack a lemony punch and are topped with a light, lemony glaze.
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