Lemon Cream Tart

Ingredients

Lemon Cream Tart 2 whole eggs
4 egg yolks
¾ cup sugar, more to taste
¾ cup lemon juice
⅔ cup 2/3 cup crème fraîche or heavy cream
1 shortbread crust (see recipe)
Shortbread pastry 1 cup + 2 tablespoons/150 g flour
¼ tsp salt
1 Tbsp sugar
½ cup butter, cut into pieces
½ tsp vanilla
2 Tbsp cold water

Directions

Lemon Cream Tart

1. Heat the kitchen appliance to 325ºF/160ºC. Beat along the eggs, yolks, and sugar in a very bowl.

2. Add the juice. Whisk within the cream. Strain into the shell. Skim off any surface foam, and pop any bubbles. Bake till simply set, regarding half-hour. Let cool before serving.

Shortbread pastry

1. place the flour, salt, and sugar in a very massive bowl. Add the butter items and pinch with the fingers to form a crumb texture.

2. create a well within the middle, and pour within the vanilla and water. Quickly add the flour to form dough. don't over-mix.

3. Pat into a disk, wrap in plastic, and refrigerate quarter-hour.

4. Roll out the dough, line the tart shell, chill anothr quarter-hour.

5. To prebake: Heat the kitchen appliance to 400F/200C. Bake the shell till gently brunette, regarding quarter-hour.