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Suggest a better descriptionDefrost the pastry. Preheat the oven to 160c/gas 3. Break 8 eggs, separate them and place the yolks into a mixing bowl. Roll out the pastry into a circle about 1/6 of an inch thick. Butter a 9x2 in flan ring and backing sheet. Line the flan base with the pastry. Prick the base with fork in several places and line the pastry with a circle of greaseproof paper and fill with dried beans or special pastry weights. Blind bake the base in a preheated oven for 10 minutes then remove from the oven and take out the beans and greaseproof paper. Brush the bottom with a beaten egg yolk and return to the oven for 7 further minutes. Lower the oven temperature to 150c. To make the filling, beat the egg yolks and sugar together until well blended, Fold in the citrus juice and zest and double cream. Pour the citrus filling into the pastry crust, and place in the oven and bale for 1 1/4 hours. Male sure that the filling is set before removing from the oven. Once out of the oven, allow to cool and then scatter icing sugar, through a sieve, all over the cake. It is then ready to serve.
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Serving Size: 1 Serving (2346g) | ||
Recipe Makes: 1 | ||
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Calories: 7308 | ||
Calories from Fat: 3872 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 430.2g | 574 % | |
Saturated Fat 170.9g | 855 % | |
Monounsaturated Fat 178.1g | ||
Polyunsanturated Fat 58.9g | ||
Cholesterol 13632.6mg | 4195 % | |
Sodium 1958.8mg | 68 % | |
Potassium 1960.7mg | 52 % | |
Total Carbohydrate 698.6g | 205 % | |
Dietary Fiber 11g | 44 % | |
Sugars, other 687.6g | ||
Protein 187.2g | 267 % | |
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. |
Calories per serving: 7308
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