1 baked tart crust
Fillling:
1/3 cup cornstarch
1 1/2 cups heavy cream
4 slightly beaten eggs
1/4 cup lemon juice
2 tablespoons grated lemon zest
2 tablespoons butter or margarine
Suspiro:
4 egg whites
1/2 cup heavy cream
1 baked tart crust
Fillling:
1/3 cup cornstarch
1 1/2 cups heavy cream
4 slightly beaten eggs
1/4 cup lemon juice
2 tablespoons grated lemon zest
2 tablespoons butter or margarine
Suspiro:
4 egg whites
1/2 cup heavy cream
In a small saucepan, mix the cornstarch, heavy cream, and salt
Add 1 1/2 cups of water gradually, stirring well
Allow to boil, stirring constantly
Let it simmer for 1 minute, still stirring
Remove from heat and quickly add half of the hot mixture to the eggs, stirring well
Return the saucepan to the heat and stir for 1 minute
Remove from heat and immediately add the lemon juice, grated lemon zest, and butter or margarine
Pour immediately into a cooled baked tart crust
Bake in a preheated oven at high temperature for 7-9 minutes or until golden brown
Allow to cool for 1 hour before serving.
