I just made a simple lemon tart calling for whole eggs, but I found the filling a little stiff. Some recipes call for using yolks instead of whole eggs. Would just yolks make for a more tender filling? Also, do you have any suggestions for making this filling recipe a little lighter if egg yolks only is not the way to go?
3 whole eggs
1/2 cup lemon juice
2 tsps. lemon rind
1 14 oz can sweetened condensed milk
Whisk ingredients together, fill a prebaked pie or tart shell, bake for 30 minutes.
Thanks for your help!