Geoffrey's Lemon Tart

By Joelene

Ingredients

• 1/2 cup freshly squeezed lemon juice
• Zest of 1 lemon (about 2 teaspoons)
• 3 large eggs
• 2/3 cup sugar
• 1/4 teaspoon sea salt
• 6 tablespoons butter
• One 9-inch tart shell, homemade or store-bought, baked
• Dollop whipped creme fraiche
• Dollop whipped cream

Preparation

Step 1

Heat the lemon juice and zest in a small saucepan over medium-high heat until just boiling. Remove from the heat.

Whisk the eggs, sugar and salt together in a medium saucepan until well combined. Slowly drizzle the eggs into the lemon mixture, whisking constantly.

Cook the egg mixture over medium heat, stirring constantly with a rubber spatula, until the custard is thick, about 8 minutes. Remove the custard from the heat and stir in the butter. Once all of the butter melts and is fully incorporated, strain the custard through a fine mesh sieve into the tart shell.

Leave the tart to set up in the refrigerator for at least 1 hour 30 minutes.

Serve with a dollop of whipped creme fraiche and whipped cream folded in together.