- 5 unwaxed lemons, zested
- 240g caster sugar
- 4 eggs
- 160ml lemon juice
- 300g butter, room temperature, cubed
Lemon Tart
Ingredients
Method
mix together lemon zest and sugar, add eggs and lemon juice, whisk together
place over a pan of simmering water, cook until lemon mix reaches 82'C
strain and cool to 60'C, whisk in butter piece by piece, whisk for ten minutes.
piur into pre baked pastry case and chill in fridge until set
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