Lemon Tort

6 servings

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Lemon Tort Ingredients

175 g Plain flour; (6oz)	142 ml Double cream; (5fl oz)
125 g Butter; melted (4oz)	Grated rind and juice of 2
40 g Icing sugar; (1 1/2oz)	Lemon slices; icing sugar
1 tb Cold water	; shredded lime, to
125 g Caster sugar; (4oz)	; decorate
3 Eggs; size 3

Instructions for Lemon Tort

Mix together the flour, butter, icing sugar and water. Press the soft dough into the base and up the sides of a 20cm (8inch) fluted flan ring. Pierce the base several times and bake blind on a baking tray in a preheated oven 190?C/375?F/Gas Mark 5 for 20 minutes, until golden. Reduce the oven temperature to 150?C/300?F/Gas Mark 2. Place the caster sugar, eggs, cream and lemon rind and juice in 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 lemon rind and serve with creme fraiche or cream. Converted by MC_Buster. NOTES : Delicious citrous tart, serve with creme fraiche. Converted by MM_Buster v2.0l.

Main Ingredient: CitrusCuisine: Uncategorized

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