Classic French tart, making an ideal dessert.
Ingredients
grated rind of 3 large lemons
150 ml lemon juice
100 g caster sugar
125 ml double cream
3 large egg yolks
icing sugar
1 roll frozen pastry
Method
Preheat the oven to 200° C Gas 6
1) line a buttered fluted tart tin (
) with the pastry
2) prick the base all over with a fork and line with a sheet of baking paper, cover with beans
3) bake for 15 minutes, remove the paper and beans, reduce the heat to 190° C Gas 5
2) beat the lemon rind, lemon juice and sugar together until blended, slowly beat in the cream, then beat the eggs yolks, one by one
3) set the pastry case on a baking sheet and pour the filling, bake for 20 minutes, until the filling is set.
Leave to cool on a wire rack, dust with icing sugar.
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