Creamy Lemon Tart
Source of Recipe
The Chef - e-mail list
List of Ingredients
Pastry crust (purchased or your favorite recipe) for a
9-inch (23 cm) pie
3/4 cup (180 ml) fresh lemon juice
1/2 cup (125 ml) sugar
2 Tbs (30 ml) heavy cream
3 eggs
2 egg yolks
Recipe
Line a 9-inch tart pan with a removable bottom with the pastry dough and place in the freezer for 1 hour or overnight. Bake the chilled or frozen pie shell in a preheated 375F (190C) oven until golden brown, about 25 minutes. Cool on a wire rack and leave the oven on. Whisk
together the lemon juice and sugar, followed by the cream, eggs and egg yolks, until thoroughly combined. Pour into a saucepan and cook over moderate heat, whisking constantly, until the filling thickens, about 5 minutes. Do not boil. Pour through a strainer into the pie shell
and bake for 5 minutes. Cool on a wire rack and serve at room temperature or slightly chilled. Serves 6 to 8.
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