Yield: 6 servings
|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|
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.