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.
|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.