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Monday, August 27, 2012

Lemon Tart Filling

 4 eggs
1 1/2 cup sugar
1/2 cup orange juice
1/2 cup lemon juice
1 lemon, zest grated
1 orange, zest grated
1/4 cup heavy cream


Whisk together the eggs, sugar, orange juice, lemon juice, lemon zest, orange zest and cream until smooth. Slowly pour the filling into tart shells {Nana uses pre-made tart shells} as high as possible without overfilling.  Bake the tart for approximately 25 minutes, until the filling is barely set. Check the tart after 20 minutes and keep checking it every few minutes after that. It is crucial to not over bake this filling. Cool to room temperature before serving.
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