Advertisement
Lemon Tart
Preparation info
- Yield:
one
10 in . tart - Difficulty
Easy
Appears in
Published 2008
Ingredients
| Ingredients | U.S. | Metric |
Method
Procedure
- Bake the tart shell until it is golden but not too brown. Cool.
- In a mixer with the paddle attachment, blend the sugar and zest together thoroughly.
- Add the eggs. Mix until well combined, but do not whip.
- Mix in first the lemon juice and then the cream. Pass the mixture through a strainer.
- Pour the strained fill
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe