| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Gabriel’s, Gate | 1 | servings | |
INGREDIENTS
| Enough sweet pastry to line flan tin | ||
| 4 | Eggs | |
| 1 | c | Castor sugarl |
| Finely grated rind of 1 medium lemon | ||
| 2 | tb | Cream |
| 1/2 | c | Lemon juice |
| 1/2 | c | Orange juice |
| 1 | Extra lemon | |
| Icing sugar for dusting |
INSTRUCTIONS
Preheat oven to 180ôC/350ôF. Roll pastry out to a thickness of about 3 mm (a little more than 1/10 in) and line flan tin with pastry. Prick pastry gently with a fork. Press a sheet of foil out over pastry and into the corners. Bake in a preheated oven for about 15 minutes. Remove foil and continue cooking until pastry is light brown in color. Meanwhile, in a bowl mix eggs, sugar, grated lemon rind and cream. Mix in lemon and orange juice. Pour preparation into the baked pastry shell and bake in a preheated oven for about 12 to 15 minutes until the centre of the custard appears to have just set. Allow tart to cool before carefully unmoulding. A short while before serving, peel the extra lemon, using a small sharp knife, removing all the white skin as well. Cut lemon into thin slices about 2 mm thick. Arrange lemon slices over tart in a circular pattern and sprinkle the top generously with icing sugar. Place under a hot grill for 1 to 2 minutes to melt the icing sugar and give the top of the tart a lovely glaze. Cut into slices and serve. Converted by MC_Buster. Per serving: 421 Calories (kcal); 25g Total Fat; (52% calories from fat); 24g Protein; 27g Carbohydrate; 774mg Cholesterol; 235mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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