Eggs, lemon juice, sugar, cream – that’s it. A really simple recipe from the original, bad boy celebrity chef – Marco Pierre White. Both his recipes and tantrums are the stuff of legends. Include some lemon zest in the custard if you like a more intense lemon flavor.
Ingredients
- Serves 6-8
- One tart shell, prebaked to be filled and re-baked as described in the recipe for Pâte sablée.
- 1 ½ cups lemon juice (from about 5 lemons)
- 9 eggs
- 2 cups (400 g) sugar
- 8 ounces (250 ml) heavy cream
Instructions
- Preheat oven to 130°C/260°F
- Whisk eggs and sugar together until smooth and sugar has dissolved. Add lemon juice. Stir in the cream.
- Pour the mixture into the the pastry case and cook 30-40 minutes or until it has set, but is still slightly wiggly. Remove from the oven and let rest for an hour. Serve at room temperature.
3.1
https://www.charlottepuckette.com/recipes/desserts/a-lemony-lemon-tart/
