Lemon Tart

• 1 shortcrust tart case, baked blind
• 150 g sugar
• 100 ml</

Beat the sugar, lemon juice and zest and egg yolks together until smooth. Incorporate the cream into the mixture. Check the tart case to make sure there are no cracks that the mixture may leak through. Cracks can be repaired with a little raw dough.

Place the tart case, in its baking dish, on the central oven shelf (preheated to