Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Lemon Tart




Source of Recipe


Sainbury's


List of Ingredients




½ x 500g pack shortcrust pastry
6 lemons, zest and juice
6 medium size eggs
175g caster sugar
25g unsalted butter


Recipe



Preheat the oven to 200°C, 400°F, Gas Mark 6.

Line a 20cm flan ring with the pastry, trim the edges and lightly prick the base of the pastry with a fork.

Place a circle of greaseproof paper over the base and fill with baking beans or rice.

Bake for 15 minutes, remove the paper and beans and bake for a further 5-10 minutes until the pastry is golden brown.

Meanwhile prepare the filling, whisk the lemon juice, eggs and sugar.

Melt the butter and lemon zest in a heavy based pan, add the egg mixture and cook over a low heat until the custard thickens. This will take approximately 15 mintues.

Allow to cool slightly, then pour into the pastry case and refrigerate until cold. Served dusted with icing sugar.