LEMON TART RECIPE

Friday, July 12, 2019 Add Comment Edit

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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