Tart Au Citron | Lemon Tart
This is the perfect reminder for me of our barge trip through Burgundy
Makes enough for: 1 tart
Ingredients
- 3 eggs
- 100 g fructose
- 75 g butter, melted
- 5 lemons, juice and zest
Method
- Preheat the oven to 240° Celsius
- Place all of the ingredients into a large bowl and whisk until combined
- Pour into a prepared pastry shell
- Bake for 12 minutes
- Leave to cool completely before cutting
Notes
It is easier to pour the liquid into the pastry shell when in the oven rather than try and carrying a filled pastry shell to the oven