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| Tart Lemon Tart |
Ingredients
1 prepared pastry shell
2 cups fresh lemon juice
1 1/2 cups sugar
6 large eggs
6 large egg yolks
1/4 cup lemon rind [yellow part only] finely chopped or grated
1 1/2 sticks unsalted butter at room temperature
Super fine sugar and mint leaves for garnish
Method
For the filling:
Mix lemon juice and sugar in a medium stainless steel saucepan. Heat to a boil
over high heat, reduce the heat and simmer. Remove syrup from heat.
Combine the eggs, egg yolks, and lemon rind in a medium bowl. Whisk the hot
syrup into the egg mixture. Pour the mixture back into the saucepan and return it to
medium heat. Constantly whisk the mixture while cooking. Occasionally stir with a
rubber spatula to ensure it is not sticking. Cook until thickened enough to heavily
coat the back of a wooden spoon.
Remove from the heat and whisk in the butter, tablespoon by tablespoon until the
mixture is silky smooth. Pour through a fine sieve into a bowl to cool slightly. Fill
the pastry shell with the filling.
Refrigerate until firm, about 4 hours. Sprinkle the top with sugar. Present each
slice with a sprig of mint, optional.
1 prepared pastry shell
2 cups fresh lemon juice
1 1/2 cups sugar
6 large eggs
6 large egg yolks
1/4 cup lemon rind [yellow part only] finely chopped or grated
1 1/2 sticks unsalted butter at room temperature
Super fine sugar and mint leaves for garnish
Method
For the filling:
Mix lemon juice and sugar in a medium stainless steel saucepan. Heat to a boil
over high heat, reduce the heat and simmer. Remove syrup from heat.
Combine the eggs, egg yolks, and lemon rind in a medium bowl. Whisk the hot
syrup into the egg mixture. Pour the mixture back into the saucepan and return it to
medium heat. Constantly whisk the mixture while cooking. Occasionally stir with a
rubber spatula to ensure it is not sticking. Cook until thickened enough to heavily
coat the back of a wooden spoon.
Remove from the heat and whisk in the butter, tablespoon by tablespoon until the
mixture is silky smooth. Pour through a fine sieve into a bowl to cool slightly. Fill
the pastry shell with the filling.
Refrigerate until firm, about 4 hours. Sprinkle the top with sugar. Present each
slice with a sprig of mint, optional.