Posted by: purecake | 2011/04/14

French Lemon Cream Tart

Richer and more velvety than lemon curd, this Lemon Cream Tart is yet another wonderful Dorie Greenspan recipe (well, technically it’s Pierre Herme’s). An excellent copy of the recipe be found on Crumbly Cookie. Note that, as mentioned there, if using a glass bowl (as opposed to a metal one) the temperature will only get to around 155°F, (as opposed to 180°F) on the sugar thermometer. I think this can be made without the use of a sugar thermometer though. Just keep stirring for the full 10 minutes and you will see the mixture thicken dramatically. Beautiful! The lemon cream is then placed inside a Pâte Sablée tart on the day of eating.

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