aroraborealis (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
aroraborealis) wrote2008-03-16 11:13 pm
aroraborealis) wrote2008-03-16 11:13 pm
Lemon Tart
While it's in my head:
2/3 cup whipping cream
2 eggs
1/2 cup meyer lemon juice (about 3 lemons)
3/4 cup sugar
dash salt
In a double boiler, whisk whipping cream, eggs, sugar and salt until slightly thickened. Add 1/3 lemon juice, whisk until thick. Repeat with the rest of the lemon juice in 2 batches. Pour over crust (in this case, gingersnap crust) and broil briefly. Let cool, and serve with mahon ice cream (or whatever, really).
2/3 cup whipping cream
2 eggs
1/2 cup meyer lemon juice (about 3 lemons)
3/4 cup sugar
dash salt
In a double boiler, whisk whipping cream, eggs, sugar and salt until slightly thickened. Add 1/3 lemon juice, whisk until thick. Repeat with the rest of the lemon juice in 2 batches. Pour over crust (in this case, gingersnap crust) and broil briefly. Let cool, and serve with mahon ice cream (or whatever, really).
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I love how you casually threw that in.
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