Geoffrey's Lemon Tart

  • Level: Easy
  • Total: 2 hr 5 min (includes chilling time)
  • Active: 35 min
  • Yield: 8 servings
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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


  1. Heat the lemon juice and zest in a small saucepan over medium-high heat until just boiling. Remove from the heat.
  2. Whisk the eggs, sugar and salt together in a medium saucepan until well combined. Slowly drizzle the eggs into the lemon mixture, whisking constantly.
  3. 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.
  4. Leave the tart to set up in the refrigerator for at least 1 hour 30 minutes.
  5. Serve with a dollop of whipped creme fraiche and whipped cream folded in together.
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