Lemon Curd Tart* (Tarte au Citron)
Start with your tart shell, either homemade or store bought.
Place a heat proof bowl over hot water and whisk together 4 eggs, 4 egg yolks, 2/3 cup of sugar, 1 cup fresh lemon juice and the zest of two lemons.
Add 3/4 cup of sliced butter and whisk.
Continue to whisk until the curd thickens and you see traces (about 10 minutes)
Pour the curd into the tart shell. Bake at 350f for 6-8 minutes. Cool, then refrigerate for two hours before serving.
Dust the top with confectioners sugar. Top with a dollop of whipped cream.
Visit my site for an ingredient list and instructions. Life on Westerly Creek (lifeonwesterlycreek.com/lemon-tart)
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