Ingerdients:
7 pre cooked tart bases
5eggs
1 cup of castor sugar
zest of 3 lemons
3/4 cup of lemon juice
160g of cold butter
Method: Real easy
Put lemon juice, zest, sugar and eggs in a bowl
Slowly heat it over a double boiler
once it is thick enough that you can wipe the back of a wooden spoon and it doesnt run/ or eggs start to coagulate take it off the heat
wait 2-3 mins then add your butter
once all the butter is melted strain out the zest and lump then pour into tart shells
refrigerate until set
serve with cream Chantilly and some mixed berries
