Geoffrey's Lemon Tart

  • 1/2 cup freshly squeezed lemon juice
  • Zest of 1 lemon (about 2 teaspoons)
  • 3 large eggs
  • 2/3 cup sugar
  • 1/4 teaspoon sea salt
  • 6 tablespoons butter
  • One 9-inch tart shell, homemade or store-bought, baked
  • Dollop whipped creme fraiche
  • Dollop whipped cream

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

2. Whisk the eggs, sugar and salt together in a medium saucepan until well combined. Slowly drizzle the eggs into the lemon mixture, whisking constantly.

3. Cook the egg mixture over medium heat, stirring constantly with a rubber spatula, until the custard is thick, about 8 minutes. Remove the custard from the heat and stir in the butter.

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

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

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

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