Lemon Soufflé Tartlets
Ingredients
- 6 x eggs
- 1 scant cup granulated sugar
- 3 tbsp unbleached all purpose flour
- 2 tbsp heavy cream
- 1 cup fresh lemon juice (from about four large lemons)
- Grated zest of 4 lemons
- 1/4 tsp baking soda
- 1/4 cup superfine sugar
- 6 - 8 x 4-inch tart shells, fully but lightly baked
- Confectioner sugar, for serving
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