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Lemon Tart

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Serves | Prep Time | Cook Time

Why I Love This Recipe

Source Professional Baking p305

Ingredients You'll Need

Dough: Line a tart shell with a Pate Sucree

Fresh Lemon Juice 4.5 oz
Lemons, grated Zest .75 tbsp
Eggs 3
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.

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