Lemon Tart

Lemon Tart

A traditional French-style lemon tart with creamy, dreamy lemon curd filling, that tastes just like the ones in Paris. It’s my mom’s recipe and has been a favorite in my family for years


  •     fully baked tart crust

Lemon Curd Filling
  •     2 large eggs plus 2 egg yolks (or 3 whole eggs)
  •     3/4 cup (150 g/5.3 oz) granulated sugar
  •     1 tablespoon lemon zest
  •     1/2 cup (120 ml) freshly squeezed lemon juice (2-3 lemons for both zest and juice)
  •     2 tablespoons heavy cream , optional
  •     1/2 cup (1 stick/115 g) unsalted butter, cut into small pieces

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