Lemon Tart Recipe Heavy Cream. When ready to fill the tart with the cream take the cream out of the fridge and whisk the cream before adding to the tart shell. Whisk sugar eggs yolks and lemon peel in heavy medium saucepan.
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Cook on moderate heat whisking constantly until mixture becomes thick mine was ready in 10 minutes but it can take up to 20. When ready to fill the tart with the cream take the cream out of the fridge and whisk the cream before adding to the tart shell. Cook over medium heat until custard thickens and just begins to bubble whisking constantly about.
Allow the lemon cream to cool and add the heavy cream.
Place the bowl over a saucepan of simmering water bain marie. Let the lemon cream filling chill for at least 4 hours or up to two days. Place the filling in a clean container and press a piece of plastic on top to prevent a skin from forming. Cook over medium heat until custard thickens and just begins to bubble whisking constantly about.
