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what is difference in using egg yolks vs. whole eggs in lemon tart recipe?

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what is difference in using egg yolks vs. whole eggs in lemon tart recipe?

addicted2cake | Dec 20, 2008 08:24 AM

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!

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