Ingredients
Pan
Method
Pan
- 1 whole egg
- 3 egg yolks
- 70 g sugar
- zest and juice of 1.5 lemons
- 70 g butter
Method
- Whisk ingredients in the pan.
- Put on a medium heat.
- Once mix is warm, add half the butter.
- Continue whisking.
- Once very thick (creme patisserie consistency), add rest of butter.
- Pour in baked tarts quickly because the mix will set quickly
- Optional: torch surface of tart to brûlée.