LEMON TART RECIPE
Ingredients
Crust
- fully baked tart crust
- 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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