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The sweet and sour lemon tart is perfect as an appetizer or dessert after a meal in summer. The French lemon tart requires baking lemons in the oven, while for this lemon tart, you only need to put the prepared lemon filling into the already baked tart shell. The method is relatively simple. Put the baked lemon egg tart in the refrigerator for 1 hour before eating it, and it will taste cooler. It is a delicious summer dessert. Of course, you can also bake it, let it cool, squeeze in the lemon filling and eat it directly.
