Recipe

Lemon Cream Tart Recipe

Add Step-by-Step Photos	Glennk / All my dishes 12 months ago This from Laura Calder and French Food at Home. It is really simple to make and has extraordinary light, fresh flavor. The only addition I would suggest is to serve with a dollop of whipped cream with lemon zest. Prep:30m Cook:30m Servings:6	Glennk
	simple tangy

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Ingredients

Lemon filling

2 x whole eggs

4 x egg yolks

3/4 cups sugar, more to taste

3/4 cup lemon juice

2/3 cup crème fraîche or heavy cream

1 x shortbread crust (see recipe)

Shortbread crust

1 cup + 2 tablespoons/150 g flour

1/4 tsp salt

1 tbsp sugar

1/2 cup butter, cut into pieces

1/2 tsp vanilla

2 tbsp cold water

Directions

Lemon Cream Tart

1. Heat the oven to 325ºF/160ºC. Beat together the eggs, yolks, and sugar in a bowl.

2. Add the lemon juice. Whisk in the cream. Strain into the shell. Skim off any surface foam, and pop any bubbles. Bake until just set, about 30 minutes. Let cool before serving.

Shortbread pastry

1. Put the flour, salt, and sugar in a large bowl. Add the butter pieces and pinch with the fingers to create a crumb texture.

2. Make a well in the middle, and pour in the vanilla and water. Quickly work in the flour to create dough. Do not over-mix.

3. Pat into a disk, wrap in plastic, and refrigerate 15 minutes.

4. Roll out the dough, line the tart shell, chill anothr 15 minutes.

5. To prebake: Heat the oven to 400F/200C. Bake the shell until lightly browned, about 15 minutes.

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