Lemon Tart

Author: jgraham Status: published Published: Oct 05,2009 license cc-by-nc tags: Recipe, Lemon, Tart, Pastry, 0   Share on Facebook Share on Twitter

Recipe (assuming you already have a pastry recipe somewhere):

1 sweet pastry case, blind baked until just starting to brown
15 eggs; 6 whole and 9 yolks
7 lemons
350g caster sugar
300g soft unsalted butter

1. Finely zest the lemons being careful not to remove the pith.
2. Juice the lemons
3. Add the lemon juice, zest, whole eggs, egg yolks and sugar to a pan
4. Place the pan over a low heat and whisk, breaking up the eggs and allowing the sugar to dissolve
5. Add about half the butter to the pan, continuing to whisk. The mixture should begin to thicken (it may be necessary to increase the heat slightly to start the cooking process. It is imperative not to overheat the mixture or it will curdle).
6. Once the mixture has begun to thicken add the rest of the butter and continue whisking until thick
7. Remove from the heat still whisking until the mixture has become lukewarm
8. Pour the filling into the pastry case and place into a hot (230°C) oven
9. Bake for 5-10 minutes until the top begins to brown

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