Meyer Lemon Tart | Flour & Fig
The lemon filling for this tart is so simple, yet so full of tart lemony taste. You may serve it just as is, or top with sweetened whipped cream, sprinkled with
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at flourfig.com.
Ingredients
- 1 Pate Brisée
- 1 1/2 cup Meyer lemon juice (355ml) may use any fresh lemon juice
- 1 tbsp lemon zest (6g)
- 1/2 cup water (119ml)
- 1 cup granulated sugar
- 4 egg yolks - large grade A
- 1/4 cup cornstarch (30g)
- 1/4 cup heavy cream (60ml)
- 1 tbsp butter (14.25g)
- 1 tsp vanilla extract (4g)
- sweetened whipped cream (optional)
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