- In a small heavy saucepan over medium heat, whisk the eggs, lemon
- juice, sugar and lemon peel until blended. Add butter; cook,
- whisking constantly, until mixture is thickened and coats the back
- of a spoon. Pour into crust. Bake for 8-10 minutes or until set.
- Cool on a wire rack.
- Spread preserves over tart. Garnish with mint if desired. Refrigerate
- Yield: 12 servings.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.