URGENT: Bistro Cooking lemon tart ingredients

[pstock]

I would like to make (this evening, that is to say in about 2 hours here in the UK) the lemon tart in Patricia Well's Bistro Cooking book, but I am travelling, don't have my copy and can't remember a few details. Does anyone have one handy and could check some details for me?

1. it's either 5 eggs and 4 lemons or the other way around.

2. how much sugar does she call for?

3. is there any cream involved? Or is it just "whisk the eggs and sugar into the lemon juice and then pour it into the half-baked pie shell"?

thanks

Peter

[John DePaula]

Looks like it's here: Wanted Quiche or Tart Recipe - Mombu the Cuisine Forum

Search for 'Patricia' and you'll see the recipe right there.

Cheers.

To answer your question directly:

2/3 cup freshly squeezed lemon juice (about 4 lemons)

1/2 cup sugar

3 tablespoons crème fraiche or heavy cream

5 large eggs

1 Pâte Sablée shell -- pre-baked and cooled

Whisk the lemon juice, sugar, and cream until well blended. Add eggs one at a time, mixing well after each addition.

Pour into tart shell and bake at 190C (375F) for 15 to 20 minutes. Remove from oven, place on rack to cool and serve at room temp.

Edited November 8, 2008 by John DePaula (log)

[pstock]

How Cool is that? thank you thank you thank you.

(and to think I was just arguing with someone about the value of the INternet.)

peter!

Looks like it's here: Wanted Quiche or Tart Recipe - Mombu the Cuisine Forum

Search for 'Patricia' and you'll see the recipe right there.

Cheers.

To answer your question directly:

2/3 cup freshly squeezed lemon juice (about 4 lemons)

1/2 cup sugar

3 tablespoons crème fraiche or heavy cream

5 large eggs

1 Pâte Sablée shell -- pre-baked and cooled

Whisk the lemon juice, sugar, and cream until well blended.  Add eggs one at a time, mixing well after each addition.

Pour into tart shell and bake at 190C (375F) for 15 to 20 minutes.  Remove from oven, place on rack to cool and serve at room temp.

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