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Caramelised Lemon Tart

This recipe is for a caramelized lemon tart that requires 1 to 2 hours of preparation and cooking time. It serves 6 people. The ingredients include plain flour, butter, icing sugar, water, caster sugar, eggs, double cream, and lemon rind and juice. The method involves pressing the dough into a fluted tart pan, blind baking it, then filling it with a mixture of caster sugar, eggs, cream and lemon and baking for 35-40 more minutes until set. It is decorated with lemon slices, icing sugar and lime zest before serving.

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46 views1 page

Caramelised Lemon Tart

This recipe is for a caramelized lemon tart that requires 1 to 2 hours of preparation and cooking time. It serves 6 people. The ingredients include plain flour, butter, icing sugar, water, caster sugar, eggs, double cream, and lemon rind and juice. The method involves pressing the dough into a fluted tart pan, blind baking it, then filling it with a mixture of caster sugar, eggs, cream and lemon and baking for 35-40 more minutes until set. It is decorated with lemon slices, icing sugar and lime zest before serving.

Uploaded by

lavericksbnr
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOC, PDF, TXT or read online on Scribd
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Caramelised Lemon Tart

Prep and cook time: 1 to 2 hours

Serves: 6

Ingredients
175g plain flour
125g butter, melted
40g icing sugar
15ml spoon cold water
125g caster sugar
3 medium size eggs
142ml double cream
grated rind and juice of 2 lemons
lemon slices, icing sugar and shredded lime, to decorate

Method
Preheat the oven to 190°C, 375°F, Gas Mark 5.

Mix together the flour, butter, icing sugar and water. Press the soft dough into the base and up the
sides of a 20cm fluted flan ring.

Pierce the base several times and bake blind on a baking tray for 20 minutes, until golden.

Remove the pastry case and reduce the oven temperature to 150°C, 300°F, Gas Mark 2.

Place the caster sugar, eggs, cream and lemon rind and juice into 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 lime rind and serve with crème frâiche or cream.

Nutrition Info (per serving)


518 calories
33 g fat

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