what is difference in using egg yolks vs. whole eggs in lemon tart recipe?
Hi all, I recently made a lemon tart recipe that is very, very simple – for the filling, 3 eggs, 1 can sweetened condensed milk, 2 tsps. lemon rind, 1/2 cup lemon juice, whisk ingredients together, bake at 325 degrees for 30 minutes. The recipe calls for a vanilla wafer crust but I used a ready made graham cracker crust just to see if I liked the recipe (I didn’t want to waste good cookies on a crust if I didn’t like the filling). SO, I made the tart and it is very good. However, I find the consistency a little stiff. I’ve seen other recipes calling for egg yolks rather than whole eggs. Would the filling be more tender if I used only yolks? Is there some other easy way to lighten up the texture of the filling? If you have a better recipe than what I’ve written, please share, but only if it’s fairly simple. Much thanks!
