# @brittanyleighball on TikTok

- **Type:** Video
- **Original URL:** https://www.tiktok.com/@brittanyleighball/video/7596101615573060895
- **Gondola URL:** https://gondola.cc/posts/45807845-brittanyleighball-tiktok
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/53cdeac65c.jpg
- **Posted:** 2026-01-16T23:14:08.000+00:00
- **Account Owner:** Brittany Ball (@brittanyleighball) — https://gondola.cc/brittanyleighball

## Caption

Making the moments sweeter #CascadePartner #ad You can find Cascade's digital cookbook to celebrate their 70th anniversary in the tag #70Dishes70Years and try my recipe below.    Thanks to #CascadePlatinumPlus, I have more time to savor this delicious lemon tart and can trust that I don’t have to worry about the cleanup. Link in bio to try it for yourself.    Recipe: For the Crust  1 ¼ cups all-purpose flour  ½ cup powdered sugar  ¼ tsp salt  ½ cup (1 stick) unsalted butter, cold and cut into cubes  1 egg yolk  1–2 tbsp ice water, as needed    For the Lemon Filling  4 large eggs  ¾ cup granulated sugar  2 tbsp finely grated lemon zest (from about 2 lemons)  ½ cup fresh lemon juice (about 3–4 lemons)  ½ cup heavy cream  Pinch of salt    Instructions  In a food processor, pulse the flour, powdered sugar, and salt to combine. Add butter and pulse until the mixture resembles coarse crumbs.  Add the egg yolk and 1 tbsp of ice water. Pulse just until the dough comes together (add another spoon of water if needed).  Turn the dough out, press it into a disk, wrap it in plastic, and chill for 30 minutes.  Preheat oven to 375°F.  On a lightly floured surface, roll out the chilled dough to about ¼ inch thick. Gently press into a 9-inch tart pan with a removable bottom. Trim excess dough. Prick bottom with a fork.  Line with parchment and fill with pie weights or dried beans.  Bake for 15 minutes, remove weights, and bake for another 8–10 minutes, until lightly golden. Let cool slightly.  In a medium bowl, whisk together the eggs, sugar, lemon zest, lemon juice, cream, and a pinch of salt until smooth.  Strain the filling through a fine mesh sieve into a pourable container—this step ensures a silky texture.  Reduce oven temperature to 325°F.  Pour lemon filling into the pre-baked tart shell. Bake for 20–25 minutes, or until the filling is just set but still slightly jiggly in the center.  Let cool at room temperature, then chill in the fridge for at least 2 hours before serving. 

## Stats

- **Views:** 1,500,000
- **Likes:** 3,843
- **Shares:** 45
- **Comments:** 29

## Tags

cascadepartner, ad, 70dishes70years, cascadeplatinumplus

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