Lemon Souffle Tart

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 8 eggs, separated
• 2/3 cup sugar
• 1 lemon, zest of, grated
• 1 tablespoon all-purpose flour
• 4 lemons, juice of
• 1 tablespoon unsalted butter, softened
• 1/8 teaspoon salt
• 1/8 teaspoon cream of tartar
• 1 10 inch sweet tart crust, baked and glazed with
• egg

Recipe

• 1 preheat oven to 400*f.
• 2 using an electric mixer, beat the egg yolks with 1/3 cup sugar, the lemon zest and the flour until thick and pale yellow.
• 3 transfer to a double boiler and add the lemon juice.
• 4 whisk over medium heat until thick and set.
• 5 remove from the heat and whisk in the butter.
• 6 cover and set aside.
• 7 using an electric mixer, beat the egg whites with the salt and cream of tartar until they form soft peaks.
• 8 add the remaining 1/3 cup sugar and beat until firm peaks form.
• 9 by hand, whisk one third of the egg whites into the yolk mixture.
• 10 using a rubber spatula, fold in the remaining whites.
• 11 mound the mixture in the tart shell and bake for 15 to 18 minutes, rotating the pan 180 degrees after 9 minutes.
• 12 let cool before serving.