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Lemon Tart


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Why I Love This Recipe

Source Professional Baking p305


Ingredients You'll Need

Dough: Line a tart shell with a Pate Sucree

Custard
Fresh Lemon Juice 4.5 oz
Lemons, grated Zest .75 tbsp
Eggs 3
Sugar 3 oz
Heavy Cream 1 1/2 oz


Directions

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


Notes:


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.


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