Creamy Lemon Tart
By á-708
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Ingredients
- Pastry crust (purchased or your favorite recipe) for a
- 9-inch (23 cm) pie
- 3/4 cup (180 ml) fresh lemon juice
- 1/2 cup (125 ml) sugar
- 2 Tbs (30 ml) heavy cream
- 3 eggs
- 2 egg yolks
Details
Servings 6
Preparation
Step 1
Line a 9-inch tart pan with a removable bottom with the pastry dough and place in the freezer for 1 hour or overnight. Bake the chilled or frozen pie shell in a preheated 375F (190C) oven until golden brown, about 25 minutes. Cool on a wire rack and leave the oven on. Whisk together the lemon juice and sugar, followed by the cream, eggs and egg yolks, until thoroughly combined. Pour into a saucepan and cook over moderate heat, whisking constantly, until the filling thickens, about 5 minutes. Do not boil. Pour through a strainer into the pie shell and bake for 5 minutes. Cool on a wire rack and serve at room temperature or slightly chilled. Serves 6 to 8.
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