The French Cookbook

Tarte au Citron

 

… 2/3 cup fresh lemon juice

… 1/2 cup granulated sugar

… 3 Tbsp. whipping cream

… 5 whole brown eggs

… 1 pre-baked and cooled 10" tart shell

 

Whisk together the lemon juice, sugar and the cream. Add the eggs, one at a time, while mixing well after adding each egg.

Pour or ladle the mixture into a pre-baked 10-inch tart shell made from p’te sablÈe and bake in a pre-heated 375 degree oven for 15 to 20 minutes or until the tart just sets and becomes firm.

This recipe is enough to make about 8 individual 4-inch tarts if you don't wish to make the large size. Any left over mixture can be refrigerated for another day.