1. Roll out the pastry in the 19cm flan ring 2.Bake blind at 200 Celsius for 10-15 minutes or until golden 3. Put the rind and juice of the two lemons with the butter and the sugar in a bowl over a pan of simmering water. Stir until the butter has melted and the sugar dissolved. 4. Remove the lemon mixture from the heat and sir in the beaten eggs 5. Pour the mixture into the pastry case, bake in the oven at 180 Celsius for about 20-30 minutes or until the filling has set. 6. When the tart is cooled decorate with the Sugared lemon slices (recipe follows) Serve hot or cold with pouring cream. Sugared Lemon Slices: 1. Cut a thin skinned lemon into 8 even slices 2. Place them in a frying pan and just cover with water 3. Bring to the boil. Drain 4. Dissolve 50 g of demerara sugar in the 150 ml water. Bring to the boil, add the lemon slices and boil gently until all the syrup has been absorbed. Let the slices cool in the pan. Recipe from: Entertaining With Cranks; K.Canter & D.Swann Posted to FOODWINE Digest 20 Feb 97 by Milla Edling
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|Serving Size: 1 Serving (1290g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1043 (50%)|
|Amt Per Serving||% DV|
|Total Fat 115.9g||155 %|
|Saturated Fat 36.8g||184 %|
|Monounsaturated Fat 44.5g|
|Polyunsanturated Fat 19.7g|
|Cholesterol 3216.5mg||990 %|
|Sodium 1099.9mg||38 %|
|Potassium 1634.3mg||43 %|
|Total Carbohydrate 187.3g||55 %|
|Dietary Fiber 11.6g||46 %|
|Sugars, other 175.8g|
|Protein 98.8g||141 %|
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Calories per serving: 2094
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