Dough: Line a tart shell with a Pate Sucree
Fresh Lemon Juice 4.5 oz
Lemons, grated Zest .75 tbsp
Sugar 3 oz
Heavy Cream 1 1/2 oz
Yield One 8” tart
Mixing Method Baked Custard
Scale to Enough too fill one 8” tart shell
Shape Pour into par baked tart shell
Finish Bake until just firm. Cool. Top may be caramelized (tourched) with sugar. (Optional)
Baking Temp 325F
Lemon, sugar and zest go into a bowl. Mix
Mix heavy cream and eggs together.
Pour eggs into cream and whisk together.
Mix until incorporated.
Pour into pate sucree tart shell that has been pre baked.
Don’t over fill.
Bake at 325F in a still oven.
Removed when custard giggles.
Pairs Well With
Source Professional Baking p305