Preparation:
Preheat oven to 400° F. Bake tart shell until set (10 minutes).
Place eggs in a medium bowl. With a whisk or electric mixer,
gently
stir to blend yolks and whites. Add sugar, cream, lemon juice and
zest. Gently stir until well combined. (Mixture should not be
frothy
or have bubbles.)
Carefully pour mixture into the hot tart shell. Reduce oven
temperature to 250 degrees F. Bake for 30-40 minutes until filling
is just set. Do not overbake. Remove tart from oven and let it
cool
completely. To serve, cut tart into wedges with a hot knife.
Garnish
with candied orange peel or candied ginger if desired. |
