Recipes

Makes 1 (12-inch) tart

1 ¾ cups vanilla wafer crumbs
¼ cup firmly packed brown sugar
1/3 cup butter, melted
1 cup (2 sticks) butter
1 ¼ cups sugar
6 egg yolks
1 large egg
½ cup fresh lemon juice
1 cup heavy whipping cream
Whipped cream, sliced lemons, and mint (optional)

Preheat oven to 350°F.

In a medium bowl, combine crumbs, brown sugar, and 1/3 cup melted butter. Press firmly on bottom and up sides of a 12-inch tart pan. Bake 10 minutes; let cool.

In a medium saucepan, melt 1 cup butter over medium heat. Whisk in sugar, egg yolks, egg, and lemon juice. Cook over medium heat 10 minutes, or until thickened, stirring constantly. Remove from heat, and let cool.

In a medium bowl, beat whipping cream with an electric mixer until soft peaks form. Fold whipped cream into lemon mixture. Spoon into tart shell. Cover and refrigerate overnight. Garnish with whipped cream, lemons, and mint, if desired.

More from Paula Deen:

Baked Savannah-Alaska