French Lemon Tart

Ingredient

• 2 eggs 
• 1 egg white 
• 3/4 cup granulated sugar 
• 1/2 cup fresh lemon juice 
• grated rind of 2 lemons 
• 1/2 cup real whipping cream 
• 1 frozen 9 inch deep dish pie shell, baked 
• 1 cup fresh fruit to garnish 
• confectioners  sugar 

Preheat oven to 350°F. In medium bowl, beat eggs and egg white with sugar for 1 minute on low speed or until thick and creamy. Slowly beat in lemon juice and rind. Stir in real whipping cream until well blended; pour into baked pie shell. 
Bake on baking sheet for 25 to 30 minutes or until well set. Let cool completely. To serve, top each slice with spoonful of fruit and sprinkle with confectioners sugar. 
  

Yield: 6 - 8 servings