Geoffrey's Lemon Tart

Recipe courtesy of Geoffrey Zakarian
Total: 2 hr 5 min
Active: 35 min
Yield: 8 servings
Level: Easy

1/2 cup freshly squeezed lemon juice
Zest of 1 lemon (about 2 teaspoons)

3 large eggs
2/3 cup sugar
1/4 teaspoon sea salt
6 tablespoons butter
One 9-inch tart shell, homemade or store-bought, baked
Dollop whipped creme fraiche
Dollop whipped cream

Heat the lemon juice and zest in a small saucepan over medium-high heat until just boiling. Remove from the heat.

Whisk the eggs, sugar and salt together in a medium saucepan until well combined. Slowly drizzle the eggs into the lemon mixture, whisking constantly.

Cook the egg mixture over medium heat, stirring constantly with a rubber spatula, until the custard is thick, about 8 minutes. Remove the custard from the heat and stir in the butter. Once all of the butter melts and is fully incorporated, strain the custard through a fine mesh sieve into the tart shell.

Leave the tart to set up in the refrigerator for at least 1 hour 30 minutes. Serve with a dollop of whipped creme fraiche and whipped cream folded in together.

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