 Hey everyone, welcome to my channel. Today's recipe I'm whipping up a nice lemon tart with a pecan butter cinnamon crust, which I think you're going to love. I love it, I want to share it with you, I can't wait. So I'm rocking Robin and I'm going to show you how to do it right after this. Here's our ingredients for our crust. I've got some raw pecans here, some brown sugar, butter, ground cinnamon, and a pinch of salt. For our tart filling we'll need three lemons, these should be organic, and we're going to use the zest and the juice from these. We'll need three whole eggs and two egg whites, some butter, and some sugar. So pre-heat your oven to 325 degrees Fahrenheit, and we're going to begin with our crust. So we're going to take our pecans and we're going to place them into a food processor, along with the cinnamon, the brown sugar, and a pinch of salt. And we're going to blend that up a little bit and break it down so that it's nice and crumbly. Then we're going to add our butter, but we melted it first. So go ahead and do that, and then just drizzle it in, scrape it out with a spatula so you get every last drop. And you're going to mix that until, you know, it looks like wet sand. Then we're going to pour our mixture into, I have a 9-inch pie plate here. You can use any kind of dish that'll work in the oven. So you can see it kind of looks like sand. The consistency is, you know, just a little bit sticky, but not much. Then spread this out and press it into your plate. So we're going to push that crust firmly into the pie plate and up the sides until it's nice and firm. So our pie crust is going to go in the oven at 325 for somewhere between 12 and 14 minutes. So make sure you place this in the center, you know, of the oven. While our crust is cooking in the oven, it'll be done in just a couple of minutes. We've got to let it cool completely before we can add our lemon tart filling, okay? So that gives us plenty of time to make our filling. To start the tart filling, we're going to place three whole eggs and two egg whites into my blender. Wait for it. There goes my egg yolk. Did you see that? It's not supposed to be in there, so use your shell and just take it out with the shell and it'll be easy to get out. So this is how it's supposed to be done. Just pour it right in your hand and come right through. Then we're going to take the sugar, the butter, and the lemon juice and we're going to place that into a saucepan. And the reason we're doing that is because we want to dissolve that sugar up a little bit before we combine the two together and that way it's not going to be grainy for you. But when you do the lemons, make sure you use organic first of all, zest first. So I'm going to go through and zest all three of my lemons into the pan before we juice them. It just makes it easier. So go ahead and roll your lemon, give it a good roll to release the juices, and then I'm using a reamer here to extract the juice. You're going to want to run your juice here through a strainer in case you get some seeds in it because you don't want that in your tart filling. Now we want to heat this up, not super boiling hot or anything like that, just enough so that you can tell when you stir it that all the sugar has dissolved and of course the butter has too. But right now I can hear it. It just sounds a little grainy because it hasn't, the sugar hasn't dissolved yet. So just keep it going. All right our sugar is dissolved. Now remember the eggs in the blender? Well let's blend them up. I'm a little blend and now I can just leave it on and pour it through the top here. Then you're going to take your juice with the lemon juice with the sugar and we're going to drizzle it in and blend it as we go. Now remember it's not too hot if it was really hot and it would probably cook your eggs and you don't want to do that. So turn it on. We got it on kind of low and I just start pouring this in. Give it a nice mix and then we're going to pour this back into the saucepan. We're going to take it over to the stove and we're going to cook it. We don't want it to boil now. We just want to cook it until we're going to use a wooden spoon and that wooden spoon is going to get coated on the back. I'll show you in just a second. All right we're going to cook our egg mixture. You can see it's kind of foamy right now. That's going to change in a few minutes here as it cooks. But I have my temperature on medium low. I don't want this to boil and I want to use a wooden spoon and that's my test. So when it gets cooked it's going to thicken up and it's going to coat the back of the spoon real well. So you want to stir this pretty constantly. So now you can see how thick this got and what I was saying earlier about the spoon you take your finger and you see how the the filling just stays right where I wiped. That means it's done. So we'll turn the heat off. That took about five minutes. So we'll just pour this right into our pie and if you're like me you'll probably taste it out of the pan because it tastes yummy. All right we'll leave a little in there for me to enjoy and then you just want to smooth it out and now like I said we're going to pop this in the oven 325 for about 15 minutes. So when the lemon tart comes out of the oven after about 15 minutes or so you're going to want to let it cool completely and then place it in the refrigerator to chill and firm up for probably two to three hours at a minimum overnight would probably be best. All right so here's our pie after about four hours in the fridge it's nice and firm and I'm going to try and serve it up hopefully it won't stick to the bottom of the pan and will come out nicely. That is definitely delicious guys there's that nice tartness sweet tart thing definitely tart definitely got that sweetness in there too. Love it the crust with the pecans they get toasted in the oven which gives them more dimension and flavor and it's got that little hint of cinnamon. So that's my lemon tart recipe I hope you enjoyed it it's super easy to make and it just comes together really quick and it is delicious so thank you so much for watching if you'd like to subscribe to my channel click the subscribe button at the end of the video it's right up here or there's a subscribe button down below the video along with that bell and you know what that bell is right the bell tells you when new videos of mine come out every week you'll be notified so don't miss that. Please share the video if you have any recipe requests let me do down in the comments and we'll see you next time.