Lemon Tart
  • 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
  1. Yield One 8” tart
  2. Mixing Method Baked Custard
  3. Scale to Enough too fill one 8” tart shell
  4. Shape Pour into par baked tart shell
  5. Finish Bake until just firm. Cool. Top may be caramelized (tourched) with sugar. (Optional)
  6. Baking Temp 325F
  7. Notes:
  8. Lemon, sugar and zest go into a bowl. Mix
  9. Mix heavy cream and eggs together.
  10. Pour eggs into cream and whisk together.
  11. Mix until incorporated.
  12. Pour into pate sucree tart shell that has been pre baked.
  13. Don’t over fill.
  14. Bake at 325F in a still oven.
  15. Removed when custard giggles.
Source Professional Baking p305