| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Chef, On, A, Shoestring |
1 |
servings |
INGREDIENTS
| 5 |
oz |
Plain flour |
| 3 |
oz |
Butter |
| 1 |
oz |
Caster sugar |
| 5 |
|
Lemons |
| 2 |
|
Eggs |
| 2 |
|
Egg yolks |
| 4 |
oz |
Caster sugar |
| 1/4 |
pt |
Single cream |
| 2 |
oz |
Caster sugar |
| 1/4 |
pt |
Double cream |
INSTRUCTIONS
PASTRY
FILLING
DECORATION
Pre-heat the oven to 200C.
Pastry: Put the flour in a bowl. Cut the butter into pieces, add to the
flour and rub with your fingertips until it resembles fine breadcrumbs.
Stir in the sugar, then add about 1tbsp of cold water and mix to a firm
dough. Knead the pastry on a lightly floured surface, roll out and line an
8 inch flat tin, fill with crumpled foil and baking beans and bake for
20 minutes.
Remove from the oven, take out the beans and discard the foil, reduce the
temperature to 160C.
Filling: Grate the rind from four of the lemons and squeeze the juice from
two, reserve the unsqueezed lemons. Whisk the eggs, yolks and sugar for
about two minutes until frothy, then whisk in the lemon rind, juice and
cream. Pour filling into pastry case, bake for 30-40 minutes until the
custard has set.
Cut each of the reserved lemons into a large cube, then into square slices,
reserve.
Pair the rind from the remaining lemon and cut into strips.
Place sugar in a pan with 1/4 pint water. Bring to the boil, stirring,
until the sugar has dissolved. Add lemon rind strips and boil for 2-3
minutes until thickened. Drain and reserve the lemon rind.
Whip the cream and place dollops around the edge of the tart. Put a lemon
slice between the blobs and scatter over the rind.
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