Lemon Cream Tart

Here is the new Lemon Tart recipe I’ve been using… This lemon cream has a much lighter, softer texture than the previous recipe. It’s also a much more repeatable process since it is meant to be cooked in a water bath with a controlled temperature (thermometer required). This recipe makes enough for one 9-10″ tart. Or about 9 tartlets.

Ingredients: Ingrédients:
200g sugar 200g sucre
zest of 3-4 large lemons (organic, not treated) zest de 3 à 4 gros citrons (bio, non traités)
250ml lemon juice (fresh squeezed!) – about 1 cup 250ml jus de citron fraichement pressé
2 sticks of unsalted butter (225g) 225g de beurre doux
4 large eggs 4 gros oeufs

Adapted from this recipe (the instructions all stand).

Also, it goes really well with the almond shortbread dough.