Saturday, August 6, 2011

Lemon Tart

Mixture ready to pour into tartlets
I credit this recipe to David Lebovitz and it's a cracker. Haven't tried Rachel Allen's oft-cited version since I never seem to have enough cream. David's tart is real easy to make needing just good quality lemons. I leave the shortcrust pastry tart-making to Mssrs. Marks & Spencer until such time as I figure out a gf version.

Finished tarts
  • 1/2 cup (125 ml) freshly-squeezed lemon juice
  • grated zest of one lemon, preferably unsprayed
  • 1/2 cup (100 g) sugar
  • 6 tablespoons (85 g) butter, salted or unsalted, cut into bits
  • 2 large eggs
  • 2 large egg yolks
Warm the juice, zest, sugar and butter in a pan. Beat the eggs in another medium-sized bowl and when melted, add some of the juice/butter mixture to the eggs and stir constantly. Then pour the egg mixture into the pan with the remaining juice/butter and stir until it bubbles gently.
These only need a few minutes in the oven to set as the tarts are usually pre-baked. These freeze well too so we make a batch.
And the results...

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