Zesty Lemon Tart
Ingredients
- ½ cup lemon juice
- 2 tbsp lemon zest
- 150 g granulated sugar
- 125 g butter unsalted
- 4 eggs large
- 2 egg yolks
Instructions
- Prepare the Short Crust Sweet Pastry. Once ready and chilled in the fridge for at least 1 hour, sprinkle some flour on your kitchen surface and roll the dough into a circle. Transfer it to your tart pan (preferably with a removable bottom) and put it in the freezer for 30 minutes. In the meantime preheat your oven to 180C (350F). Bake the tart shell for 18-20 minutes until golden in color.
- Whisk the eggs and egg yolks in a medium bowl and set aside.
- Zest two lemons and then squeeze the juice out of them. Put the lemon zest, lemon juice, butter, and sugar in a medium pot over medium heat. Cook until the butter is completely melted and the mixture starts to bubble. Then remove from the heat and slowly add it to the eggs while whisking constantly.
- Pour the mixture back into the pot and place over low heat. Whisk constantly until the consistency is thicker and it starts to bubble.
- Pour the lemon filling into your tart shell and bake for 10 minutes. Once the lemon tart is baked, remove it from the oven and let it cool down, before putting it in the fridge. Refrigerate for at least one hour before serving.