A classic, French-style lemon tart made with a buttery, flaky crust and creamy, dreamy lemon curd filling.
Ingredients
Crust
fully baked tart crust
Lemon Curd Filling
2 large eggs plus 2 egg yolks (or 3 whole eggs)
¾ cup (150 g/5.3 oz) granulated sugar
1 tablespoon lemon zest
½ cup (120 ml) freshly squeezed lemon juice (2-3 lemons for both zest and juice)
2 tablespoons heavy cream , optional
½ cup (1 stick/115 g) unsalted butter, cut into small pieces
Instructions
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