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LEMON TART RECIPE



Ingredients
Crust

  •  fully baked tart crust
Lemon Curd Filling
  •  2 large eggs plus 2 egg yolks (or 3 whole eggs)
  •  3/4 cup (150 g/5.3 oz) granulated sugar
  •  1 tablespoon lemon zest
  •  1/2 cup (120 ml) freshly squeezed lemon juice (2-3 lemons for both zest and juice)
  •  2 tablespoons heavy cream , optional
  •  1/2 cup (1 stick/115 g) unsalted butter, cut into small pieces




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