Geoffrey's Lemon Tart
- 1/2 cup freshly squeezed lemon juice
- Zest of 1 lemon (about 2 teaspoons)
- 3 large eggs
- 2/3 cup sugar
- 1/4 teaspoon sea salt
- 6 tablespoons butter
- One 9-inch tart shell, homemade or store-bought, baked
- Dollop whipped creme fraiche
- Dollop whipped cream
Heat the lemon juice and zest in a small saucepan over medium-high heat until just boiling. Remove from the heat.
Cook the egg mixture over medium heat, stirring constantly with a rubber spatula, until the custard is thick, about 8 minutes. Remove the custard from the heat and stir in the butter. Once all of the butter melts and is fully incorporated, strain the custard through a fine mesh sieve into the tart shell.
Leave the tart to set up in the refrigerator for at least 1 hour 30 minutes.
Serve with a dollop of whipped creme fraiche and whipped cream folded in together.
Recipe courtesy of Geoffrey Zakarian