| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Sainsbury’s, Sainsbury5 | 6 | servings | |
INGREDIENTS
| 175 | g | Plain flour; (6oz) |
| 125 | g | Butter; melted (4oz) |
| 40 | g | Icing sugar; (1 1/2oz) |
| 1 | tb | Cold water |
| 125 | g | Caster sugar; (4oz) |
| 3 | Eggs; size 3 | |
| 142 | ml | Double cream; (5fl oz) |
| Grated rind and juice of 2 lemons | ||
| Lemon slices; icing sugar and | ||
| ; shredded lime, to | ||
| ; decorate |
INSTRUCTIONS
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 190°C/375°F/Gas Mark 5 for 20 minutes, until golden. Reduce the oven temperature to 150°C/300°F/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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