Lemon Tart

Lemon Tart

• one 9-inch pre-baked tart shell
• 1/2 cup lemon juice 
• zest of 1 lemon
• 1/2 cup sugar
• 6 T. butter, cut into bits
• 2 large egg yolks
• 2 large eggs

 Preheat oven to 350 F
In a medium non-reactive saucepan, heat the lemon juice, zest, sugar, and butter. In a small bowl, beat together the eggs and the yolks. When the butter is melted, temper in the eggs and cook until thickened and begins to bubble around the edges. Pour the lemon curd into the pre-baked tart shell. Smooth the top of the tart and pop it in the oven for five minutes, just to set the curd. Remove from the oven and let cool before slicing. If desired serve with whipped cream.