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Wayne Gisslen

Lemon Tart

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Preparation info
  • Yield:

    one

    10 in . tart
    • Difficulty

      Easy

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Ingredients U.S. Metric
10-in

Method

Procedure

  1. Bake the tart shell until it is golden but not too brown. Cool.
  2. In a mixer with the paddle attachment, blend the sugar and zest together thoroughly.
  3. Add the eggs. Mix until well combined, but do not whip.
  4. Mix in first the lemon juice and then the cream. Pass the mixture through a strainer.
  5. Pour the strained fill

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