lemon tart ingredients?, Well's Bistro cookbook?

[JimD]

Can anyone give me the list of filling ingredients and oven temp for the lemon tart with fresh lemon juice from Patricia Wells Bistro cookbook (or maybe Paris cookbook?). It is from the Patiserrie Bonbonniere on Rue Buci in the 6th. I am on vacation at a cottage in Canada and left the box with the cookbooks at home and it is our hostess's favorite tart. I remember the techniques (simple) but can't recall the exact amounts of ingredients. We have made it from the cookbook and sampled it from the source several times and love it.

[JoanN]

There's a lemon tart with fresh lemon juice in the Bistro book, but it's from the Bistro Cartet, not the Patisserie Bonbonniere. Don't have the Paris book so I can't check to see if she has a different one there. Would be happy to post the info for the Cartet tart if you'd like.

[Pammel]

Here it is:

4 large eggs
1 cup sugar
2/3 cup freshly squeezed lemon juice
1/2 cup creme fraiche or heavy cream
1 pre-baked 9" shell

[JimD]

Merci beaucoup!!! Wanted to make it again --btw last Feb. when we tried it again in Paris it appeared that there might be different owners of the patisserie. Quality did not seem to the same whereas in the past the cookbook version and store version were exactly the same.
Jim