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.