Lemon fudge tart

2 Tarts

Ingredients

Quantity Ingredient
6 ounces Plain White Flour
Icing sugar
9½ ounce Butter
5 Lemons
10 Eggs
10 ounces Caster Sugar

Directions

Blend together the flour, 1 level tablespoon of icing sugar, and 3½ ounces butter in a food processor until the mixture resembles breadcrumbs. divide between two 22cm ceramic flan dishes and press into the base using your fingertips.

Bake at 170C/325F/Gas Mark 3 for about 35-40 minutes or until golden.

Melt the remaining butter for the filling and place in a processor with the grated rind and squeezed juice of the lemons (about 7 fl oz), the eggs and caster sugar. Blend until smooth, then pour over the warm shortbread (the bases must be warm when the filling is put in or the crumbs will rise to the surface.) Bake at 130C/250F/Gas mark one-half for 75 to 90 minutes or until just set (the slower the cooking time the smoother the texture), Leave to cool then cover and refrigerate for up to 4 days.

To serve, remove from the fridge for 1 hour. Cut into wedges, ease out of the dishes and dust heavily with icing sugar. Return to fridge until required.

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