| • | 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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| Method: |
| 1. | Line 2 10″ tart pans with pastry. Preheat oven to 450°F. Bake crusts for 5 minutes; set aside. |
| 2. | Reduce oven temperature to 325°F. In a large bowl whisk together eggs and sugar. Add cream, lemon juice, and Lemon Zest; whisk until well combined. |
| 3. | Pour half of filling mixture into each crust. Bake for about 40 minutes or until a knife inserted halfway between center and edge comes out clean. |
| 4. | Cool completely on a rack, then refrigerate until serving time. |
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| Serving Suggestion: |
| To serve, top each wedge with creme fraiche or whipped cream and fresh raspberries. |
| Flavor Twists: |
| For an orange tart, substitute The Perfect Purée Orange Zest for the Lemon Zest and use orange juice in place of the lemon juice. |
