Honey Lemon Tart

INGREDIENTS
16        vanilla or lemon wafers, crushed to crumbs (3/4 cup)
4          tablespoons butter or butter substitute, melted (1up)
 
1/3       cup granulated sugar
2          tablespoons flour
3          eggs
½         cup honey
1/3       cup melted butter or butter substitute (about 3 ounces)
2          tablespoons milk

 grated peel from 1 lemon (about 2 teaspoons)

 lemon juice from 1 lemon (strained) (about ½ cup)

METHOD

Preheat the oven to 325 F In a medium bowl, mix the cookie crumbs with the melted butter, stirring well until the crumbs are well covered with butter. Pour this into a 9 inch pie pan and press down with the back of your hand to distribute evenly across the pan and up the sides ½ inch. Bake in the oven for 5 to 7 minutes to set the crust. Remove and set aside.

In a large bowl, mix the sugar and flour together. Whisk in the eggs one at a time. Continue to whisk while adding the honey, melted butter, milk, lemon peel and lemon juice. Pour into the prepared pie shell and bake for about 20 to 25 minutes until the top is golden brown and a toothpick inserted into the center of the tart comes out clean. Remove from the oven and cool on a wire rack.

Based upon a recipe from the National Honey Board