Lemon tort

Yield: 6 servings

Measure Ingredient
175 grams Plain flour; (6oz)
125 grams Butter; melted (4oz)
40 grams Icing sugar; (1 1/2oz)
1 tablespoon Cold water
125 grams Caster sugar; (4oz)
3 Eggs; size 3
142 millilitres Double cream; (5fl oz)
Grated rind and juice of 2 lemons
Lemon slices; icing sugar and
; shredded lime, to
; decorate

Mix together the flour, butter, icing sugar and water. Press the soft dough into the base and up the sides of a 20cm (8inch) fluted flan ring.

Pierce the base several times and bake blind on a baking tray in a preheated oven 190øC/375øF/Gas Mark 5 for 20 minutes, until golden.

Reduce the oven temperature to 150øC/300øF/Gas Mark 2.

Place the caster sugar, eggs, cream and lemon rind and juice in a bowl.

Whisk together until blended, then carefully pour into the cooked pastry case. Return to the oven and cook for a further 35-40 minutes, until set.

Arrange lemon slices on top, sprinkle generously with icing sugar and place under a preheated grill for 2-3 minutes until golden. Sprinkle with grated lemon rind and serve with creme fraiche or cream.

Converted by MC_Buster.

NOTES : Delicious citrous tart, serve with creme fraiche.

Converted by MM_Buster v2.0l.

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