French Lemon Tart Ep. 11

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Clean the lemon and cut it into quarter-inch slices, removing the seeds.

Place the lemon slices into the work bowl of a food processor.

Add 1.5 cups of sugar and 1 diced stick of butter (113 grams) to the food processor.

Puree the ingredients in the food processor.

Crack 4 whole eggs on the flat side and add them to the mixture.

Transfer the yolk of a fifth egg from shell to shell, discarding the white, and add the yolk to the mixture.

Add 2 heaping tablespoons of corn starch and 1/4 teaspoon of salt to the mixture.

Puree the mixture again until smooth.

Pour the lemon puree into the pre-baked French tart shell.

Place the tart shell in a 350 degree oven for 40 to 45 minutes until the filling is set.

Remove the tart from the oven and let it cool on a wire rack for about 10 minutes.

To unmold the tart, set the pan on top of a regular drinking glass and gently release it.

Dust the cooled tart with confectioner sugar before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens