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Lemon Cream Tart


  • 1 baked shortcrust pastry

  • 2 Whole Eggs

  • 4 egg yolks

  • 155g Sugar, more to taste

  • 175 ml Lemon Juice (about 4 lemons)

  • 150 ml crème fraiche or heavy cream


  • 1.

    Heat the oven to 325ºF/160ºC.

  • 2.

    Beat together the eggs, yolks, and sugar in a bowl.

  • 3.

    Add the lemon juice.

  • 4.

    Whisk in the cream.

  • 5.

    Strain into the shell.

  • 6.

    Skim off any surface foam, and pop any bubbles.

  • 7.

    Bake until just set, about 30 minutes.

  • 8.

    Let cool before serving.

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Posted by Kas5Report
There is a mistake on the egg amount, my Calder cookbook says 2 eggs and 2 egg yolks.. but that said mine was very wet and took a long time to bake, tasted amazing but something was off.. Perhaps the book has the typo?