INGREDIENTS

INSTRUCTIONS

Preheat oven to 180 degrees Celsius.
Whisk eggs, egg yolks and caster sugar in a large bowl until well combined.
Add butter and stir over medium heat for 10 minutes or until mixture just
comes to the boil. Remove from heat.
Line a 25cm losse-bottom tart tin with pastry and bake blind*.
Pour the citrus mixture into into the pre-baked pastry shell and bake for
15-20 minutes or until set in the centre. Cool.
Top tart with candied citrus peel or sifted icing sugar, if desired. Slice
and serve at room temperature.
* to bake blind, line the pastry shell with greaseproof paper then fill
with rice or dried beans. Bake in a preheated oven for 10 minutes, remove
the paper with the rice or beans and bake for a further 10 minutes or until
the pastry is golden.
Recipe courtesy Sue Dodd, Sydney Markets
Converted by MC_Buster.
Per serving: 1535 Calories (kcal); 132g Total Fat; (73% calories from fat);
29g Protein; 76g Carbohydrate; 1498mg Cholesterol; 1175mg Sodium Food
Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 4 1/2 Fruit; 24
Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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