Lemon Tort Preparation
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/375F/Gas Mark 5 for 20 minutes, until golden. Reduce the oven temperature to 150?C/300F/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. NOTES : Delicious citrous tart, serve with creme fraiche.
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
There are no reviews yet for Lemon Tort. Be the first to review it!
There are no tags on this recipe. Log in to add tags.
Blogger? Grab a link to this recipe
Add to on: