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Lemon Tart


Yield: 3 tarts

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  • 360 ml Lemon Juice
  • 4 Lemon Zest
  • 330 g Icing Sugar
  • 700 ml Cream
  • 12 Eggs



Step 1

-Make a syrup with the lemon juice and icing sugar.
-Boil zest and cream.
-Temper both mixtures into the eggs.
-Strain, cool over ice.
-Pour into a par-baked tart shell and bake at 300F in a still oven until set.

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