French Tarte Au Citron

• Vegetarian

• Refrigerated

  • 2 Egg yolks
  • 4 Eggs

• Condiments

  • 1/2 cup Lemon juice, freshly squeezed

• Baking & Spices

  • 1 Dough- (last weeks french pâte brisée sucrée, Sweet Tart
  • 1/4 cup Sugar

• Dairy

  • 1 tbsp Butter
  • 1/4 cup Creme fraiche or heavy cream

Found on cookingwithruthie.com

Description

Ingredients

• Sweet Tart Dough- (last weeks French Pâte Brisée Sucrée)
• 4 eggs
• 2 egg yolks
• ¼ cup sugar
• ½ cup freshly squeezed lemon juice (appox 3 lemons)
• ¼ cup creme fraiche or heavy cream
• 1 tablespoon melted butter

Directions

• Preheat oven to 400 degrees F.
• Prepared crust -French Pâte Brisée Sucrée, blind baked as directed.
• While tart dough is baking make filling:
• In a large mixing bowl whisk eggs, egg yolks, and sugar; mix until smooth.
• Add lemon juice; mix well.
• Add creme fraiche or heavy cream; mix.
• Slowly whisk in melted butter until smooth.
• Place baking sheet on rack in oven, then place blind baked crust on a baking sheet (for ease in moving and to catch any spillage.)
• Pour filling into crust, and carefully adjust in the center of the oven, bake 20-25 minutes or until filling is set.
• Cool on rack for 2 hours before chilling in fridge.
• Serve with additional sweetened Creme Fraiche or whipped cream.
• Enjoy!