| 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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