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French Lemon Tart
Ingredients
- For the tart shell
- 1 batch Foolproof Shortcrust Pastry
- For the lemon cream filling
- 4 large eggs
- 2 large egg yolks
- 150 g granulated sugar
- 375 ml heavy cream (35 % m.f.)
- 125 ml strained, freshly squeezed lemon juice
- 30 ml finely grated lemon zest
- To serve (optional)
- Powdered sugar, OR
- Chantilly Cream (see note)
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