lemon tart

mark fletcher

mark fletcher

15th February 2011
mark fletcher

lemon tart

this is a cooked to order individual tart, for maximum freshness based on lemon curd
the mep can be done and held in the fridge, then cooked over a bain marie to order


  • 3 eggs
  • 3 yolks
  • 220g sugar
  • 180g lemon juice
  • 125g melted butter


whisk the eggs with the sugar, then add the lemon juice
whisk in the melted butter.
to serve place 3-4 tbsp in a mixing bowl set over a bain marie and whisk unril ribbon stage, pour straight into the tart, rest for a minute then serve.

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