 |
INGREDIENTS
1 x 7 ½ ’flan tin
pastry
4oz flour
2 oz butter
2 oz vanilla caster sugar
1 egg yolk
a little water
1/4 tsp finely grated lemon peel
filling
6 eggs
9 oz golden sugar
Very finely grated zest and juice of 3-4 un-waxed organic lemons,
6 floz double cream
icing sugar for dusting
|
|
|
YUMMY LEMON TART |
Pre heat oven to 150 oC/ Gas 2
For the pastry
Rub fat and flour together
Add sugar & lemon peel
Beat in egg yolk and enough water to make a moderately soft dough
Chill until needed.
When required roll out lightly and quickly and lay on a lightly dusted butter flan dish and blind bake until golden brown.
For the filling
Place the eggs and sugar in a deep bowl and mix until blended, try to avoid it frothing too much. Stir in lemon zest and juice. (At this stage if you don’t like lemon bits in your tart then you will need to strain this mixture after it had had time for the flavours to come out, about ½ hour). Otherwise gently stir in the cream and pour the mixture slowly into the pastry case and plac ein oven and bake for 30-35 minutes until it has just set but still wobbles. Remove from oven and allow to cool fully. Serve dusted with icing.
|
|
