Lemon Tart

16 slices Yield: 2 10" tarts Preparation time: 25 minutes

    • 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.
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.
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.