Geoffrey's Lemon Tart

1. 1

   Heat the lemon juice and zest in a small saucepan over medium-high heat until just boiling.

2. 2

   Remove from the heat.

3. 3

   Whisk the eggs, sugar and salt together in a medium saucepan until well combined.

4. 4

   Slowly drizzle the eggs into the lemon mixture, whisking constantly.

5. 5

   Cook the egg mixture over medium heat, stirring constantly with a rubber spatula, until the custard is thick, about 8 minutes.

6. 6

   Remove the custard from the heat and stir in the butter.

7. 7

   Once all of the butter melts and is fully incorporated, strain the custard through a fine mesh sieve into the tart shell.

8. 8

   Leave the tart to set up in the refrigerator for at least 1 hour 30 minutes.

9. 9

   Serve with a dollop of whipped creme fraiche and whipped cream folded in together.

No nutritional information available.

No additional tips available.