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Name: Lemon Tart
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 3 x Eggs; Butter and flour; 1 1/2 dl Heavy Cream; Juice of 3 lemons; 250 g Sweet flan pastry; Egg yolk; Juice of 1 orange; 150 g Sugar

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INGREDIENTS

3 x Eggs
Butter and flour
1 1/2 dl Heavy Cream
FILLING
Juice of 3 lemons
250 g Sweet flan pastry
Egg yolk
Juice of 1 orange
150 g Sugar

Servings

INSTRUCTIONS

Pre-heat the oven to 260 oC (500 oF). Butter and lightly flour a 20 cm tart tin with a removable base. Line it with the pastry and blind-bake it for 10-15 minutes. Take care to protect the pastry with a disc of aluminium foil, which should be pressed up to and over the edges before it is weighted down. When itis cooked, let it cool without taking it out of the tin. Lower the oven temperature to 180 oC (350 oF). Whisk all the ingredients for the tart filling together - the eggs, orange and lemon juice, cream and sugar. When the mixture is nice and frothy, pour most of it into the tart shell. The mixture needs to come right to the top, but to avoid spilling it put the partly filled tart into the oven (with the temperature now reduced) and finish filling it with a spoon. Bake the tart with the oven door ajar, and wait until the filling has become firm. This should take about 35 minutes. Check the firmness of the filling by giving the tin a little shake. Take the tart out of the tin when it is lukewarm and leave it on a cake rack to cool. (From: Fredy Girardet, Cuisine spontanee)

NOTES

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Lemon Tart

3 x Eggs
 Butter and flour
1 1/2 dl Heavy Cream
 FILLING
 Juice of 3 lemons
250 g Sweet flan pastry
 Egg yolk
 Juice of 1 orange
150 g Sugar

Pre-heat the oven to 260 oC (500 oF).    Butter and lightly flour a 20 cm tart tin with a removable base. Line it  with the pastry and blind-bake it for 10-15 minutes. Take care to protect  the pastry with a disc of aluminium foil, which should be pressed up to and  over the edges before it is weighted down. When itis cooked, let it cool  without taking it out of the tin. Lower the oven temperature to 180 oC (350  oF).    Whisk all the ingredients for the tart filling together - the eggs, orange  and lemon juice, cream and sugar.    When the mixture is nice and frothy, pour most of it into the tart shell.  The mixture needs to come right to the top, but to avoid spilling it put  the partly filled tart into the oven (with the temperature now reduced) and  finish filling it with a spoon.    Bake the tart with the oven door ajar, and wait until the filling has  become firm. This should take about 35 minutes. Check the firmness of the  filling by giving the tin a little shake.    Take the tart out of the tin when it is lukewarm and leave it on a cake  rack to cool.    (From: Fredy Girardet, Cuisine spontanee)

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Nutrition

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Serving Size: 1 Serving (260g)
Recipe Makes: 6

Calories: 452
Calories from Fat: 227 (50%)

Amt Per Serving		% DV

	Total Fat 25.2g	34 %
	Saturated Fat 11.5g	58 %
	Monounsaturated Fat 8.5g
	Polyunsanturated Fat 2.3g
Cholesterol 607.4mg		187 %
Sodium 208.9mg		7 %
Potassium 297.5mg		8 %
Total Carbohydrate 39.8g		12 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 39.6g
Protein 18.4g		26 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 452

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