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Meyer Lemon Tart
- Forthe Crust:
- 2 cups (240 grams) all-purpose flour
- 10 tbsp cold diced butter
- 2 egg yolks
- 1/4 cup (30 grams) powder sugar
- pinchof salt
- fewdrops of iced water
- For the Filling:
- 4 eggs
- 3/4 cup superfine sugar (if you don't have any, place 3/4 cup sugar in a food processor and pulse a few times until it's fine)
- 1/2 cup heavy cream
- 2/3 cup freshly squeezedMeyer lemon juice
- 1 tbsp finely grated Meyer lemon zest
- For the Topping:
- 2-3 Meyerlemons
- 2/3 cup (140 grams) sugar
Directions:View on A Spicy Perspective
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