Recipe: Le Bec Fin Lemon Tarte

Ingredients:
Pre baked 2 x 8” tarte shells
3 eggs
3 yolks
225 grams sugar
150 grams lemon juice
zest of 1 lemon
75 grams butter, softened

Method:
Whip vigorously: eggs, yolks, sugar, lemon juice and zest over a hot water bath until thick.

Remove and whip in butter.

Pour into pre-baked shells.

Top with meringue if desired.

Can be made 1 day in advance. Store in refrigerator. Do not freeze.

 

 

December 2020
Related Articles
Comments

Comments are closed.

Millennials looking for Mentors

Get SJ Mag in Your Inbox

Subscribe for the latest on South Jersey dining, weekend entertainment, the Shore and much more - sent directly to your inbox.

* indicates required
Email Format
Advertisement
SpringdaleDental_600x500
Advertisement
June-2024-Issue-600-×-500-px_600x500_acf_cropped_600x500_acf_cropped_600x500_acf_cropped
Advertisement