Lemon Tart
A tangy-sweet lemon tart made by pouring lemon custard into a tart shell and baking.
Ingredients
pie crust (10 inches / 25 cm)
1
sugar
120 g
lemon zest (grated)
15 g
eggs
4
lemon juice
175 ml
light cream
60 ml
Instructions
1
Bake the shell
Bake the pie shell until golden but not overly browned, then set aside to cool.
2
Mix sugar and zest
Using the paddle attachment of a stand mixer, thoroughly combine the sugar and lemon zest.
3
Add eggs
Add the eggs and mix until just combined; do not whip.
4
Add liquids
First add the lemon juice, then add the cream and combine. Strain the mixture.
5
Bake
Pour the strained filling into the pie shell and place in a 175°C (350°F) oven; bake for about 25 minutes until set.
