Baked Lemon Tart


enough sweet pastry to line flan tin
1 cup castor sugarl
medium finely grated rind of 1 lemon
2 tablespoons cream
1/2 cup lemon juice
1/2 cup orange juice
1 extra lemon
icing sugar for dusting


Preheat oven to 180C/350F.
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



1.0 servings


Saturday, December 12, 2009 - 10:16pm



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