Meyer Lemon Tart – Jeff's Baking Blog

Ingredients

• 5.4 ounces (152 g) granulated sugar
• 2.5 ounces (75 g) light brown sugar
• 3.3 ounces (95 g) unsalted butter, at room temperature
• 1 egg
• 8 whole eggs
• 3 egg yolks (54 ml)
• 4.3 ounces (123 g) bread flour
• 2 2/3 tablespoons (22 g) cornstarch
• Finely grated zest of 2 Meyer lemons
• 400 ml Meyer lemon juice
• 1/3 ounce (10g) lemon balm leaves
• 1 cups (240 ml) heavy cream
• 2 teaspoons (10g) granulated sugar