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.
