Tangy Lemon Tart
Tangy Lemon Tart
This is the quintessential French tart. This recipe calls for a pre-baked tart shells and as far as I'm concerned every pantry should have them. They make this sort of project a lot more managable.Serve you tart with a little ice cream or whipped cream and it makes an extraordinary dessert!
Servings
10
servings
Ingredients
- 4 whole eggs
- 4 egg yolks
- 3/4 cup lemon juice
- zest from 2 lemons
- 8 ounce butter, cut in dice
Directions
- Preheat oven to 350 degrees.
- Combine the eggs, yolks, sugar, juice and zest over a bain marie.
- Add butter and cook, whisking occasionally until thick.
- Strain into tart shell.
- Bake until set, about 10-12 minutes.