Lemon Tart - The Perfect Puree of Napa Valley
• 3 oz. The Perfect Purée Lemon Zest, thawed Pastry for 2 10″ tarts • 12 extra large eggs • 16 oz. granulated sugar • 11 oz. heavy cream • 3 tbsp. lemon juice •
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 perfectpuree.com.
Ingredients
- 3 oz. The Perfect Purée Lemon Zest, thawed
- Pastry for 2 10″ tarts
- 12 extra large eggs
- 16 oz. granulated sugar
- 11 oz. heavy cream
- 3 tbsp. lemon juice
- Creme fraiche or whipped cream and raspberries for garnish.
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