For full recipe visit: www.legourmet.tv Lemon Tart! As far as deserts go; if you’re looking for something that’s sweet, but not too sweet, and a real end of meal palate cleanser – the lemon tart is for you. A close relative of the lemon meringue pie, this one is sure to please even minus the fancy meringue topping. I mention this in the video; you may not think that it’s done. In one way it probably isn’t, the filling will be pretty jiggly and won’t firm up until it’s been in the fridge a while. But that’s the way I like it. Once you serve it, the centre of the filling should ooze out onto the plate like a ripe brie. The recipe calls for an 8″ tart pan, in the video I use one that is substantially larger… really doesn’t matter, use what you own. In the end you could line a square cake pan with dough and cook it in that. Separating eggs is easy… here is a short video with three methods. Enjoy. Pre heat oven to 350º Ingredients: 1 recipe of sweet tart dough 5 Tbsp lemon juice (aprox 11/2 – 2 lemons) 1 cup fruit (or superfine) sugar 6 egg yolks (large) 2/3 cup heavy cream 1/2 cup water powder sugar for dusting (optional) Method: Roll out dough, line an 8″ tart pan and then Blind Bake Dough. Turn oven down to 225º Place egg yolks, lemon juice, sugar, cream and water in a bowl and whisk just to combine. Pour filling into baked tart pan and place on middle rack of oven. Bake 45 minutes at 225º. Turn off oven, but leave tart inside to cool slowly as the oven looses heat …