| 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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