Fresh lemon tart

1 Servings

Ingredients

Quantity Ingredient
Shortcrust pastry (to fit a 19cm fluted flan ring)
50 grams Butter or margarine
100 grams Brown sugar
2 larges Lemons
3 Eggs
Sugared lemon slices to decorate
1 Lemon
50 grams Demerara sugar
150 millilitres (1/4 pt) Water

Directions

SUGARED LEMON SLICES

1. Roll out the pastry in the 19cm flan ring 2.Bake 'blind' at 200 Celsius for 10-15 minutes or until golden 3. Put the rind and juice of the two lemons with the butter and the sugar in a bowl over a pan of simmering water. Stir until the butter has melted and the sugar dissolved.

4. Remove the lemon mixture from the heat and sir in the beaten eggs 5. Pour the mixture into the pastry case, bake in the oven at 180 Celsius for about 20-30 minutes or until the filling has set.

6. When the tart is cooled decorate with the Sugared lemon slices (recipe follows) Serve hot or cold with pouring cream.

Sugared Lemon Slices:

1. Cut a thin skinned lemon into 8 even slices 2. Place them in a frying pan and just cover with water 3. Bring to the boil. Drain

4. Dissolve 50 g of demerara sugar in the 150 ml water. Bring to the boil, add the lemon slices and boil gently until all the syrup has been absorbed.

Let the slices cool in the pan. Recipe from: Entertaining With Cranks; K.Canter & D.Swann Posted to FOODWINE Digest 20 Feb 97 by Milla Edling <stephen.marriott@...> on Feb 20, 1997.

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