Lemon custard filling

Preparation info
  • Yield: Approximately 14 ounces , enough for


    barquette tartlets
    • Difficulty


Appears in
The Dessert Architect

By Robert Wemischner

Published 2009

  • About


Oz Grams Each Name of ingredient Baker’s percentages


  • In a small bowl, whisk together the sugar and egg yolks until smooth. Add the lemon juice and whisk again until incorporated. Then stir in the heavy cream.
  • Pour equal amounts of this mixture into each of the 12 prebaked tart shells.
  • Carefully place the sheet pan into the oven set at 350°F and