1. In a bowl of stainless steel, placed over a pot of boiling water, beat the eggs,
- baked crust for a tart with a diameter of 22 cm - 1 Piece
- big eggs - 3 pieces
- freshly squeezed lemon juice - 1/3 cup
- white sugar - 3/4 Cups
- unsalted butter, room temperature - 4 items. spoons (15 g)
- lemon peel - 1 st. a spoon
1. In a bowl of stainless steel, placed over a pot of boiling water, whip eggs, sugar and lemon juice. Cook, whisking (to prevent the mixture from rolling) until the mixture turns pale and thickens. The mixture should resemble a Dutch sauce or sour cream, the thermometer should show a temperature of 71 degrees. This will take you about 10 minutes. 2. Remove mixture from fire and strain immediately through a fine strainer. Butter is cut into small pieces and immediately added to a warm mixture. Beat until the oil has melted. Add the lemon zest, cover the bowl with a lid or a plastic wrap and allow to cool to room temperature. Polyethylene film prevents the formation of crust on the surface of the cream. The lemon mixture will become more dense as it cools. 3. Lubricate with lemon cream the baked crust for the tart. Decorate the tart if desired with whipped cream and fresh berries, cut into small portions and serve.
Servings: 6-8