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    Creamy Lemon Tart

    Source of Recipe

    ww recipes

    List of Ingredients

    Pastry crust (purchased or your favorite recipe) for a
    9-inch (23 cm) pie
    3/4 cup (180 ml) fresh lemon juice
    1/2 cup (125 ml) sugar
    2 Tbs (30 ml) heavy cream
    3 eggs
    2 egg yolks


    Line a 9-inch tart pan with a removable bottom with the pastry dough
    and place in the freezer for 1 hour or overnight. Bake the chilled or
    frozen pie shell in a preheated 375F (190C) oven until golden brown,
    about 25 minutes. Cool on a wire rack and leave the oven on. Whisk
    together the lemon juice and sugar, followed by the cream, eggs and egg
    yolks, until thoroughly combined. Pour into a saucepan and cook over
    moderate heat, whisking constantly, until the filling thickens, about
    5 minutes. Do not boil. Pour through a strainer into the pie shell
    and bake for 5 minutes. Cool on a wire rack and serve at room
    temperature or slightly chilled. Serves 6 to 8.




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