- 3 eggs
- 3 yolks
- 220g sugar
- 180g lemon juice
- 125g melted butter
lemon tart
mark fletcher
15th February 2011
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
Ingredients
Method
whisk the eggs with the sugar, then add the lemon juice
whisk in the melted butter.
chill
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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