1 lemon zest
125 gr caster sugar
150 ml double cream
3 lemons, juice only
1 orange, juice only
I am planning to try again with the same recipe just to see if i get the same problem.
Btw, no meringue on top.
I had attempted lemon tart recipes over the years, each and every recipes have their weaknesses. Recently, I found a lemon tart recipe that taste just perfect and very easy to make from Rachel Allen.
So everything went well, including the tart & love the tangy lemon filling too.
My problem is all the liquid that is coming out on the bottom of the tart pan.
But the crust is blind baked & not soggy at all. So where is all the juice/liquid coming from??